Food Manager Practice Exam

Disable ads (and more) with a membership for a one time $4.99 payment

Prepare for the Food Manager Exam with detailed multiple choice questions, flashcards, and comprehensive explanations. Enhance your readiness and get confident for your certification!

Practice this question and more.

What is the Temperature Danger Zone in which food can become unsafe?

32-100 degrees F
41-135 degrees F
45-140 degrees F
40-130 degrees F

The correct answer is: 41-135 degrees F

The Temperature Danger Zone refers to the range of temperatures in which bacteria can grow rapidly, leading to foodborne illnesses. This critical range is between 41 degrees F and 135 degrees F. When perishable foods are kept within this temperature range, they are at risk of becoming unsafe to eat due to the potential growth of pathogens. Maintaining food temperatures outside this zone—either by keeping them below 41 degrees F or above 135 degrees F—helps inhibit bacterial growth. Food safety guidelines emphasize that proper temperature control is essential for preventing foodborne illnesses, which can be caused by improper food handling, storage, or cooking. Understanding this concept is crucial for anyone involved in food service and safety management.