Which temperature range is defined as the danger zone for food safety?

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Multiple Choice

Which temperature range is defined as the danger zone for food safety?

Explanation:
The danger zone is the temperature range where microbes in food can multiply rapidly. That range is 5°C to 63°C. In this window, bacteria can grow quickly if food sits there for too long, increasing the risk of foodborne illness. Keeping food below 5°C slows or stops most growth, while cooking or holding food above 63°C helps kill or prevent growth. Time spent in this zone matters, and some toxins can survive heat, so fast cooling and proper hot holding are important practices.

The danger zone is the temperature range where microbes in food can multiply rapidly. That range is 5°C to 63°C. In this window, bacteria can grow quickly if food sits there for too long, increasing the risk of foodborne illness. Keeping food below 5°C slows or stops most growth, while cooking or holding food above 63°C helps kill or prevent growth. Time spent in this zone matters, and some toxins can survive heat, so fast cooling and proper hot holding are important practices.

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