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Answer :
The temperature danger zone is an important concept in food safety. It refers to the range of temperatures in which food-borne bacteria can grow rapidly, potentially making food unsafe to eat.
Let's look at the options provided:
a. 125-145 degrees F
b. 41-135 degrees F
c. 10-40 degrees F
d. 70-100 degrees F
For food safety, the danger zone where bacteria can thrive is typically considered to be between 41 degrees Fahrenheit and 135 degrees Fahrenheit. This is because bacteria can multiply quickly at these temperatures, which can lead to food spoilage and increase the risk of foodborne illnesses.
Therefore, the correct answer is:
b. 41-135 degrees F
This range represents the temperature danger zone in which bacteria can grow most effectively, emphasizing the need to keep hot foods hot and cold foods cold to minimize the risk of bacterial growth.
Let's look at the options provided:
a. 125-145 degrees F
b. 41-135 degrees F
c. 10-40 degrees F
d. 70-100 degrees F
For food safety, the danger zone where bacteria can thrive is typically considered to be between 41 degrees Fahrenheit and 135 degrees Fahrenheit. This is because bacteria can multiply quickly at these temperatures, which can lead to food spoilage and increase the risk of foodborne illnesses.
Therefore, the correct answer is:
b. 41-135 degrees F
This range represents the temperature danger zone in which bacteria can grow most effectively, emphasizing the need to keep hot foods hot and cold foods cold to minimize the risk of bacterial growth.
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