What is the FDA/food safety temperature danger zone in Fahrenheit and Celsius?

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Multiple Choice

What is the FDA/food safety temperature danger zone in Fahrenheit and Celsius?

Explanation:
The temperature danger zone is the range where bacteria that can cause illness grow most rapidly in prepared foods. The FDA defines this range as 41°F to 135°F (5°C to 57°C). That’s why this option is the best choice: it matches the official standard exactly. The other ranges either start too cold or extend beyond the upper limit, which isn’t the FDA standard for danger zone guidance. Keeping foods out of this zone—cold foods at 40°F or below and hot foods at 135°F or above—helps prevent risky bacterial growth.

The temperature danger zone is the range where bacteria that can cause illness grow most rapidly in prepared foods. The FDA defines this range as 41°F to 135°F (5°C to 57°C). That’s why this option is the best choice: it matches the official standard exactly. The other ranges either start too cold or extend beyond the upper limit, which isn’t the FDA standard for danger zone guidance. Keeping foods out of this zone—cold foods at 40°F or below and hot foods at 135°F or above—helps prevent risky bacterial growth.

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