Sanitation Certification Practice Test

What is the primary temperature range known as the Danger Zone for bacterial growth?

1. Between 32 and 41 degrees Fahrenheit

2. Between 41 and 135 degrees Fahrenheit

3. Between 135 and 180 degrees Fahrenheit

4. Between 70 and 100 degrees Fahrenheit

The correct answer is: Between 41 and 135 degrees Fahrenheit

The primary temperature range known as the Danger Zone for bacterial growth is between 41 and 135 degrees Fahrenheit. This range is critical because it is the temperature zone in which bacteria can grow rapidly, potentially leading to foodborne illnesses. Temperature control within this range is essential for food safety, as it encourages bacterial proliferation, making it risky for food to be kept at these temperatures for extended periods. Temperatures below 41 degrees Fahrenheit are generally considered safe, as they slow down bacterial growth, while temperatures above 135 degrees Fahrenheit can kill bacteria. Maintaining food at temperatures outside the Danger Zone is crucial for preventing foodborne pathogens and ensuring public health safety. This understanding is fundamental for proper food handling and sanitation practices.