Final answer:
The statement provided is false; the actual danger zone for holding cooked food is between 40 F and 140 F. The statement that the danger zone for holding cooked food lies between 50 F and 150 F is false.
Step-by-step explanation:
In reality, the danger zone is between 40 F (4 C) and 140 F (60 C). It is important to handle cooked food with care and keep it either hot enough to prevent bacterial growth or cool enough to inhibit it.
Foods contaminated with bacteria or other microorganisms can become dangerous if failure of temperature control allows their rapid multiplication. To avoid foodborne diseases, perishable foods should not be left within the danger zone temperature range for more than two hours.
Use a thermometer to monitor food temperatures, ensuring safety and preventing contamination. Remember always to follow the safe internal temperatures for different foods when reheating leftovers to make them safe to consume.
It is essential to keep perishable foods refrigerated or heated adequately to avoid the risk of bacteria growth and foodborne illnesses. Regular handwashing, proper food storage, and thorough cooking are crucial practices in maintaining food safety.