What is the Fahrenheit range of the Temperature Danger Zone?

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Multiple Choice

What is the Fahrenheit range of the Temperature Danger Zone?

Explanation:
The main idea is that there is a temperature range in which bacteria on perishable foods can multiply rapidly, creating a high risk of foodborne illness. That range is 41°F to 135°F (5°C to 57°C). Keeping food out of this band is crucial: chilling below 41°F slows or stops bacterial growth, while heating above 135°F helps kill or greatly slow most pathogens. Because bacteria can reach dangerous levels quickly when food sits in this zone, proper cooling, hot holding, and timing are essential to food safety. Practical guidelines advise discarding perishable foods that have spent too long in this range.

The main idea is that there is a temperature range in which bacteria on perishable foods can multiply rapidly, creating a high risk of foodborne illness. That range is 41°F to 135°F (5°C to 57°C). Keeping food out of this band is crucial: chilling below 41°F slows or stops bacterial growth, while heating above 135°F helps kill or greatly slow most pathogens. Because bacteria can reach dangerous levels quickly when food sits in this zone, proper cooling, hot holding, and timing are essential to food safety. Practical guidelines advise discarding perishable foods that have spent too long in this range.

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