Which temperature range is considered the "danger zone" for food safety?
Correct answer: D. 40°F to 140°F (4°C to 60°C)
- A. 60°F to 180°F (16°C to 82°C)
- B. 32°F to 212°F (0°C to 100°C)
- C. 50°F to 160°F (10°C to 71°C)
- D. 40°F to 140°F (4°C to 60°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.
Report an error
The more specific you are, the faster it gets fixed. A source beats an opinion.
Prefer email? [email protected]
Practise Animal Husbandry
238 free Animal Husbandry MCQs from Agriculture, each with the correct answer and an explanation. Unlimited attempts, no account needed.
Discussion
Stuck on an option, or know a faster way to get there? Ask or explain it here.
No comments yet. Be the first to explain this one.
Exams that ask Agriculture questions like this
Agriculture is on this paper prepared for on TestUstad, and all of them draw the same bank, so this question is worth knowing for it.