Food Manager Practice Exam

What temperature range is considered the danger zone for bacterial growth?

1. 32 - 50 degrees F

2. 41 - 135 degrees F

3. 140 - 165 degrees F

4. 165 - 180 degrees F

The correct answer is: 41 - 135 degrees F

The temperature range known as the danger zone for bacterial growth is critical to food safety. Bacteria thrive and multiply rapidly in this range, which is between 41 and 135 degrees Fahrenheit. When food is kept within these temperatures, it can lead to the risk of foodborne illness as pathogens can grow to harmful levels within a few hours. It's important to understand that temperatures below 41 degrees Fahrenheit are generally safe for refrigeration and slowing bacterial growth, while temperatures above 135 degrees Fahrenheit can effectively kill most harmful bacteria, thus keeping food safe for consumption. The other choices listed do not encompass this critical range for bacterial growth, which is why they do not represent the danger zone accurately.