What is the Temperature Danger Zone range (41-135 F / 5-57 C)?

What is the Temperature Danger Zone range (41-135 F / 5-57 C)?

• A. Temperature Danger Zone
• B. Thermocouples
• C. Source Contamination
• D. Solvent Cleaners/Degreasers

Answer: (A)

The important idea here is the Temperature Danger Zone—the range where bacteria can multiply rapidly in food. That range is 41-135 F (5-57 C). It’s the label used to describe why foods should not be held in that zone for too long: hot foods should be kept at or above 135 F (57 C), and cold foods should be kept at or below 41 F (5 C). The other terms aren’t about this temperature range themselves: a thermocouple is a temperature sensor, source contamination describes where contamination comes from, and solvent cleaners/degreasers are cleaning chemicals. So the range in question is specifically the Temperature Danger Zone.

The important idea here is the Temperature Danger Zone—the range where bacteria can multiply rapidly in food. That range is 41-135 F (5-57 C). It’s the label used to describe why foods should not be held in that zone for too long: hot foods should be kept at or above 135 F (57 C), and cold foods should be kept at or below 41 F (5 C). The other terms aren’t about this temperature range themselves: a thermocouple is a temperature sensor, source contamination describes where contamination comes from, and solvent cleaners/degreasers are cleaning chemicals. So the range in question is specifically the Temperature Danger Zone.