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Answer :
Sure! Let's talk about the temperature range where bacteria multiply the fastest, often referred to as the "food danger zone."
The food danger zone is the temperature range in which bacteria can grow most rapidly. This is important because when food is kept in this range for too long, it can become unsafe to eat due to the rapid bacterial growth.
Here's the breakdown:
1. Definition of the Danger Zone:
- The food danger zone is the range from 40 degrees Fahrenheit to 140 degrees Fahrenheit.
2. Why It's Called the Danger Zone:
- Bacteria thrive and multiply quickly in this temperature range. This is especially critical for food safety because bacteria like Salmonella, E. coli, and others can grow rapidly, leading to foodborne illnesses.
3. Safe Temperature Practices:
- To keep food safe, it's important to maintain cold foods below 40°F and hot foods above 140°F.
With this understanding, the correct choice for the temperature range where bacteria multiply the fastest and is considered the food danger zone is:
OC. 40 to 140 degrees F
The food danger zone is the temperature range in which bacteria can grow most rapidly. This is important because when food is kept in this range for too long, it can become unsafe to eat due to the rapid bacterial growth.
Here's the breakdown:
1. Definition of the Danger Zone:
- The food danger zone is the range from 40 degrees Fahrenheit to 140 degrees Fahrenheit.
2. Why It's Called the Danger Zone:
- Bacteria thrive and multiply quickly in this temperature range. This is especially critical for food safety because bacteria like Salmonella, E. coli, and others can grow rapidly, leading to foodborne illnesses.
3. Safe Temperature Practices:
- To keep food safe, it's important to maintain cold foods below 40°F and hot foods above 140°F.
With this understanding, the correct choice for the temperature range where bacteria multiply the fastest and is considered the food danger zone is:
OC. 40 to 140 degrees F
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