Question

The DANGER ZONE temperature range where bacteria can multiply is:

a) 0 deg C (32 deg F) to 4 deg C (40 deg F)
b) 4 deg C (40 deg F) to 60 deg C (140 deg F)
c) 60 deg C (140 deg F) to 74 deg C (165 deg F)
d) 74 deg C (165 deg F) to 100 deg C (212 deg F)

Answer 1

The DANGER ZONE temperature range where bacteria can multiply significantly is 4°C (40°F) to 60°C (140°F), making it crucial to practice proper food temperature controls to prevent foodborne illness.

Step-by-step explanation:

The DANGER ZONE temperature range, where bacteria can multiply is between 4 deg C (40 deg F) to 60 deg C (140 deg F). This is the range where bacteria, especially mesophilic bacteria which thrive at moderate temperatures, can grow most rapidly. These mesophilic have optimal growth temperatures roughly from 20°C to about 45°C. It is critical to maintain proper temperature control of perishable food items to prevent the rapid multiplication of microorganisms within this range.

Temperature control is paramount for food safety, as bacteria can multiply quickly in the DANGER ZONE, potentially leading to foodborne illness. It's recommended that perishable foods not be left at these temperatures for more than two hours. Refrigeration slows bacterial growth, while heating foods to high temperatures, such as at least 74°C (165°F), can kill bacteria.