AAA Food Manager Certification Practice Test

At what temperature range does bacteria grow faster, known as the danger zone?

1. 31 degrees F and 125 degrees F

2. 41 degrees F and 135 degrees F

3. 41 degrees F and 155 degrees F

4. 50 degrees F and 130 degrees F

The correct answer is: 41 degrees F and 135 degrees F

Bacteria grow most rapidly in a specific temperature range known as the danger zone, which is critical for food safety. The correct temperature range is from 41 degrees Fahrenheit to 135 degrees Fahrenheit. Within this range, food can be in a state that allows pathogens to multiply quickly, increasing the risk of foodborne illnesses. Maintaining food outside of this danger zone, either below 41 degrees or above 135 degrees, helps inhibit bacterial growth and ensures safer food handling practices. Awareness of this temperature range is essential for anyone involved in food management, as it guides safe cooking, cooling, and storage methods to protect consumer health.