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 danger zone for food safety is recognized as the temperature range in which bacteria can grow rapidly in food. This range is from 40°F to 140°F. When food is stored or held within this temperature range, it can become unsafe to eat, as pathogens can double in number in as little as 20 minutes. Ensuring that food is kept out of this danger zone is critical for preventing foodborne illnesses.

Understanding the specific temperatures that comprise the danger zone is essential for practicing safe food handling. While other ranges provided in the choices may indicate temperatures relevant to food handling or cooking, they do not align with the recognized danger zone. For example, temperatures below 40°F are generally safe for cold storage, and those above 140°F are considered safe for hot holding. Thus, acknowledging 40°F to 140°F as the danger zone helps in implementing proper food safety measures.

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