FOODSAFE Level 1 Practice Test · Question
The Danger Zone for food refers to the temperature range where harmful bacteria multiply rapidly. What is this range?
The danger zone is the temperature range where bacteria can grow rapidly, making food unsafe if held too long.
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Question: The Danger Zone for food refers to the temperature range where harmful bacteria multiply rapidly. What is this range?
Answer options:
- 0°C to 4°C (32°F to 39°F) ✅ 4°C to 60°C (39°F to 140°F)
- 60°C to 100°C (140°F to 212°F)
- -18°C to 0°C (0°F to 32°F)
Correct answer: 4°C to 60°C (39°F to 140°F)
Explanation: The danger zone is the temperature range where bacteria can grow rapidly, making food unsafe if held too long.
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Question explanations
- Hot holding equipment must maintain potentially hazardous food at or above what temperature?
- What does a food handler with a communicable disease, like vomiting or diarrhea, primarily risk?
- What is the minimum internal cooking temperature for ground meat like hamburgers?
- Which foodborne illness is commonly associated with improperly cooked poultry or eggs?
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