According to the FDA Food Code, what is the defining range for the Danger Zone?

Study for the National Registry of Food Safety Professionals Exam. Use flashcards and multiple choice questions, with hints and explanations for each question. Prepare thoroughly for your certification!

The defining range for the Danger Zone, as stipulated by the FDA Food Code, is 41°F to 135°F. This range is critical because it is the temperature at which bacteria can grow most rapidly in food, posing a significant risk for foodborne illnesses.

When food is left in this temperature range, harmful microorganisms can multiply quickly, often doubling in number in as little as 20 minutes. This potential for growth emphasizes the importance of proper food storage and cooking to keep food out of the Danger Zone.

Other ranges listed in the choices do not accurately represent the conditions under which food safety is compromised. For instance, temperatures below 41°F are generally considered safe for refrigeration, while temperatures above 135°F are deemed safe for cooking. Thus, recognizing the Danger Zone helps food handlers avoid leaving food in an unsafe temperature range, decreasing the risk of foodborne illness.

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