AAA Food Manager Certification Practice Test

Which temperature is considered the "danger zone" for food safety?

1. 30 - 50 degrees F

2. 40 - 140 degrees F

3. 60 - 120 degrees F

4. 50 - 130 degrees F

The correct answer is: 40 - 140 degrees F

The "danger zone" for food safety is defined as the temperature range in which bacteria can grow rapidly in food. This range is specifically identified as 40 to 140 degrees Fahrenheit. Within this temperature range, perishable foods become increasingly susceptible to bacterial contamination, which can lead to foodborne illnesses if not handled appropriately. Bacteria thrive in warm environments, and temperatures between 40°F and 140°F provide ideal conditions for pathogens to multiply. The lower limit of 40°F refers to the temperature at which the growth of bacteria is inhibited, as this is typically considered the safe refrigerating temperature. The upper limit of 140°F marks the threshold where hot foods should be maintained to prevent bacterial growth. Understanding this critical temperature range is essential for food managers to implement safe food handling practices, such as proper cooking, cooling, and storage, ultimately helping to prevent foodborne illnesses.