What is the upper end of the FDA temperature danger zone in Fahrenheit?

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Multiple Choice

What is the upper end of the FDA temperature danger zone in Fahrenheit?

Explanation:
Bacteria multiply quickly when foods sit in the temperature range the FDA calls the danger zone. That range runs from forty-one degrees Fahrenheit up to one hundred thirty-five degrees Fahrenheit. The upper end is one hundred thirty-five degrees Fahrenheit—the cutoff used in hot-holding guidelines. Keeping hot foods at or above this temperature slows or stops the growth of most pathogens, reducing the risk of illness during service. The other temperatures listed are lower than that boundary, so they don’t define the upper edge of the danger zone. In practice, hot foods should be held at or above that mark, while cold foods should be kept at or below forty-one degrees to stay out of the zone.

Bacteria multiply quickly when foods sit in the temperature range the FDA calls the danger zone. That range runs from forty-one degrees Fahrenheit up to one hundred thirty-five degrees Fahrenheit. The upper end is one hundred thirty-five degrees Fahrenheit—the cutoff used in hot-holding guidelines. Keeping hot foods at or above this temperature slows or stops the growth of most pathogens, reducing the risk of illness during service. The other temperatures listed are lower than that boundary, so they don’t define the upper edge of the danger zone. In practice, hot foods should be held at or above that mark, while cold foods should be kept at or below forty-one degrees to stay out of the zone.

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