According to ServSafe, the temperature range of the "danger zone" is between which temperatures?

According to ServSafe, the temperature range of the "danger zone" is between which temperatures?

• A. 41°F to 125°F
• B. 41°F to 135°F
• C. 41°F to 145°F
• D. 41°F to 165°F

Answer: (B)

The key idea is that the danger zone is the temperature range in which bacteria multiply most rapidly, making food unsafe if it sits there too long. For food safety guidelines, this zone runs from 41°F up to 135°F. Below 41°F, most bacteria grow very slowly or not at all, and above 135°F, many pathogens can’t multiply and are more likely to be killed by heat. So 41°F to 135°F is the range you’d want to avoid leaving food in, because that's where growth is most likely. The other upper temperatures listed miss this concept: 125°F is still within the zone because it’s below 135°F, while 145°F and 165°F are above the zone, where growth is not the main concern and food safety focuses more on keeping hot foods hot or cooking to kill pathogens.

The key idea is that the danger zone is the temperature range in which bacteria multiply most rapidly, making food unsafe if it sits there too long. For food safety guidelines, this zone runs from 41°F up to 135°F. Below 41°F, most bacteria grow very slowly or not at all, and above 135°F, many pathogens can’t multiply and are more likely to be killed by heat. So 41°F to 135°F is the range you’d want to avoid leaving food in, because that's where growth is most likely. The other upper temperatures listed miss this concept: 125°F is still within the zone because it’s below 135°F, while 145°F and 165°F are above the zone, where growth is not the main concern and food safety focuses more on keeping hot foods hot or cooking to kill pathogens.