The DANGER ZONE for food temperatures is defined as which range?

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Multiple Choice

The DANGER ZONE for food temperatures is defined as which range?

Explanation:
The DANGER ZONE is the range where bacteria multiply rapidly, increasing the risk of foodborne illness. That range is 40 to 140 degrees Fahrenheit (4 to 60 degrees Celsius). Within this band, microbes can grow quickly, so perishable foods left here too long become unsafe. Keeping cold foods at 40°F or below slows growth, and heating hot foods to at least 140°F helps ensure safety. If foods are cooled into this zone again after cooling or cooking, growth can resume. The other options don’t fit because they either start below the threshold where growth accelerates or extend into temperatures above 140°F where cooking can reduce risk.

The DANGER ZONE is the range where bacteria multiply rapidly, increasing the risk of foodborne illness. That range is 40 to 140 degrees Fahrenheit (4 to 60 degrees Celsius). Within this band, microbes can grow quickly, so perishable foods left here too long become unsafe. Keeping cold foods at 40°F or below slows growth, and heating hot foods to at least 140°F helps ensure safety. If foods are cooled into this zone again after cooling or cooking, growth can resume. The other options don’t fit because they either start below the threshold where growth accelerates or extend into temperatures above 140°F where cooking can reduce risk.

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