AAA Food Manager Certification Practice Test

What is the range of temperature considered as the danger zone for food safety?

1. 32 - 100 Degrees

2. 41 - 135 Degrees

3. 50 - 145 Degrees

4. 60 - 140 Degrees

The correct answer is: 41 - 135 Degrees

The danger zone for food safety is typically defined as the temperature range in which bacteria can grow rapidly and pose a risk to food safety. The range of 41 to 135 degrees Fahrenheit is critical because it encompasses temperatures that facilitate the growth of harmful microorganisms. When food is stored, prepared, or held at these temperatures, it can lead to foodborne illnesses if proper food handling practices are not followed. Maintaining food outside of this danger zone—whether by keeping it cold (below 41 degrees) or hot (above 135 degrees)—is essential for minimizing the risk of contamination. This knowledge is crucial for anyone involved in food management, as understanding the temperature dangers can directly impact public health and foodborne illness prevention strategies.