Which temperature range is considered the "danger zone" for food safety?
Correct answer: A. 40°F to 140°F (4°C to 60°C)
- A. 40°F to 140°F (4°C to 60°C)
- B. 32°F to 212°F (0°C to 100°C)
- C. 50°F to 160°F (10°C to 71°C)
- D. 60°F to 180°F (16°C to 82°C)
Explanation
The food-safety danger zone is conventionally 40°F to 140°F, or about 4°C to 60°C, where many bacteria multiply rapidly. Perishable foods should be kept below or above this range as appropriate.
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