What is the temperature danger zone range?

What is the temperature danger zone range?

• A. 32-140 degrees F
• B. 50-150 degrees F
• C. 41-135 degrees F
• D. 60-180 degrees F

Answer: (C)

Bacteria grow most rapidly in foods that sit in a specific temperature range, known as the temperature danger zone. That zone is between 41°F and 135°F. Keeping cold foods at 41°F or lower slows or stops bacterial growth, while hot foods kept at 135°F or higher inhibit growth and help prevent illness. This is why safe handling emphasizes refrigeration below 41°F and hot holding at 135°F or above. The range 41–135°F matches the standard guideline for the danger zone. Other ranges either dip into temperatures that aren’t cold enough to slow growth or exceed the practical hot-holding threshold, which doesn’t describe the zone where growth is most dangerous.

Bacteria grow most rapidly in foods that sit in a specific temperature range, known as the temperature danger zone. That zone is between 41°F and 135°F. Keeping cold foods at 41°F or lower slows or stops bacterial growth, while hot foods kept at 135°F or higher inhibit growth and help prevent illness. This is why safe handling emphasizes refrigeration below 41°F and hot holding at 135°F or above. The range 41–135°F matches the standard guideline for the danger zone. Other ranges either dip into temperatures that aren’t cold enough to slow growth or exceed the practical hot-holding threshold, which doesn’t describe the zone where growth is most dangerous.