Texas Food Managers Certification Practice Exam

Question: 1 / 400

What is the danger zone temperature range for food?

32°F to 41°F

41°F to 135°F

The danger zone temperature range for food is identified as 41°F to 135°F. This is crucial in food safety because within this temperature range, bacteria can multiply rapidly, increasing the risk of foodborne illnesses.

Understanding this is vital for anyone handling food. Food that is stored or kept within this temperature range can often experience growth of pathogens that may cause illness if ingested. Keeping hot foods above 135°F and cold foods below 41°F is essential in preventing the conditions that lead to food spoilage and illness.

By maintaining food outside of the danger zone, food managers can ensure safe temperatures are consistently kept, thereby protecting consumer health and ensuring compliance with food safety regulations.

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135°F to 165°F

0°F to 32°F

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