Food Safety Certification Practice Test

What is the Temperature Danger Zone (TDZ) for bacterial growth?

1. 32 degrees to 41 degrees

2. 41 degrees to 135 degrees

3. 135 degrees to 160 degrees

4. 160 degrees to 212 degrees

The correct answer is: 41 degrees to 135 degrees

The Temperature Danger Zone (TDZ) for bacterial growth is defined as the range of temperatures at which bacteria can grow rapidly, potentially leading to foodborne illnesses. This critical range is between 41 degrees Fahrenheit and 135 degrees Fahrenheit. In this temperature range, bacteria can double in numbers in as little as 20 minutes, which poses a significant risk for cooked or perishable foods that are left out at these temperatures for extended periods. Maintaining food outside of this TDZ is essential for ensuring food safety and preventing the growth of harmful bacteria. The other ranges are not conducive to rapid bacterial growth. For instance, temperatures below 41 degrees Fahrenheit can slow down or inhibit bacterial growth, and temperatures above 135 degrees Fahrenheit generally kill most bacteria or slow down their growth significantly, especially above 160 degrees Fahrenheit, where cooking typically occurs. Thus, the choice of 41 degrees to 135 degrees as the TDZ aligns with food safety standards and practices.