NUTRITION
FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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The danger zone is a temperature between 50C and 600C
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True
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False
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Either A or B
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None of the above
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Explanation:
Detailed explanation-1: -Bacteria that cause food borne illness multiply quickest between 4°C and 60°C (40°F-140°F). The Danger Zone is this temperature range in which bacteria and spoilage bacteria grow quickest. Lower temperatures prevent the bacteria from growing to dangerous levels. Temperatures above 60°C will kill the bacteria.
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