NUTRITION
KITCHEN SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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40 degrees-140 degrees F
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65 degrees - 140 degrees F
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0- 100 Degrees F
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180 degrees - 350 degrees F
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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 range in which disease causing bacteria grow best in TCS food is called the temperature danger zone. The temperature danger zone is between 41°F and 135°F. TCS food must pass through the temperature danger zone as quickly as possible. Keep hot food hot and cold food cold.
Detailed explanation-3: -The temperature range at which disease-causing bacteria grow best in time/temperature control for safety food (TCS) is called the temperature danger zone. Temperature danger zone is between 41°F and 135°F.
Detailed explanation-4: -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.