What is the safe temperature range known as the Temperature Danger Zone?

Prepare for the Washington State Food Worker Test using flashcards and multiple choice questions. Each question includes hints and explanations. Ace your exam today!

The Temperature Danger Zone is defined as the range in which bacteria can grow rapidly in food, significantly increasing the risk of foodborne illnesses. The correct answer, which identifies this zone as 41-135 degrees Fahrenheit, is based on key food safety guidelines established by health authorities.

Bacteria thrive in this temperature range, which exists between the colder temperatures at which food is safe (below 41°F) and the hotter temperatures that typically kill harmful microorganisms (above 135°F). Keeping food outside of this danger zone, by either refrigerating it below 41°F or cooking it above 135°F, is crucial for maintaining food safety.

Understanding this concept is vital for anyone handling food, as it helps mitigate the risk of foodborne illness by ensuring that food is kept at safe temperatures.

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