What temperature range is considered the danger zone for food safety?

Prepare for the Virginia Food Safety Manager Exam. Use flashcards and multiple-choice questions, each with hints and explanations. Get exam-ready!

The temperature range of 40°F to 140°F is deemed the danger zone for food safety because it is the range in which bacteria can rapidly multiply, potentially leading to foodborne illness. Food that is kept in this temperature range for too long may become unsafe to eat, as pathogens thrive and reproduce best between these temperatures.

Understanding this concept is crucial for food safety managers, as it emphasizes the importance of keeping perishable foods either below 40°F or above 140°F to minimize the risk of bacterial growth. Regular monitoring of food temperatures and proper handling practices can help ensure that foods remain safe for consumption.

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