Food Protection Manager Practice Exam

The Danger Zone is defined as the temperature range where bacteria can rapidly multiply, increasing the risk of foodborne illness. This range is specifically between 41°F and 135°F. These temperatures promote the growth of harmful pathogens, and food should not be held in this range for extended periods to ensure safety.

Foods that are kept within this temperature zone for too long can become unsafe to consume. It is crucial for food safety practices to maintain foods either below 41°F (cold storage) or above 135°F (hot holding) to prevent bacterial growth. Understanding this temperature range is essential for anyone involved in food preparation, service, or safety to minimize the risk of foodborne illnesses.