Food Safety Certification Practice Test

When food is exposed to the temperature danger zone, it becomes unsafe to eat. This danger zone typically ranges from 41°F to 135°F (5°C to 57°C), a temperature range that allows bacteria to multiply rapidly. When food remains in this temperature range for too long, pathogenic bacteria can grow to levels that pose a risk to human health, leading to foodborne illnesses.

Understanding the implications of this danger zone underscores the importance of maintaining proper food storage temperatures. Foods should be kept either cold (below 41°F) or hot (above 135°F) to minimize the risk of bacterial growth. This is critical in both food preparation and storage to ensure food safety for consumers.