NUTRITION
FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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40- 240 degrees F
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20-140 degrees F
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40-140 degrees F
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None of the above
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Detailed explanation-1: -Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone.” Never leave food out of refrigeration over 2 hours.
Detailed explanation-2: -The temperature danger zone is defined as the temperature between 41°F to 135°F. Foods left too long in the danger zone can cause foodborne illness. You can make sure foods are thoroughly heated or cooked by using the Minimum Cooking Temperature Chart below.
Detailed explanation-3: -It’s important to keep perishable foods above 140°F or below 40°F (greater than 60°C or less than 4°C) to prevent the growth of harmful pathogens. The temperature danger zone is the temperature range of 40–140°F (4.4–60°C). Bacteria and pathogens thrive in this temperature range.