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Which food temperature range is considered the danger zone for increased risk of food-borne illness?

1) 10-100 degrees F
2) 40-140 degrees F
3) 70-170 degrees F
4) 100-200 degrees F

Answer :

Final answer:

The danger zone for food temperature, carrying a high risk of food-borne illness, is 40-140 degrees F, where bacteria multiply quickly. Therefore the correct answer is 2.

Explanation:

The food temperature range that is considered the danger zone for increased risk of food-borne illness is 40-140 degrees F. This is because bacteria can multiply rapidly at these temperatures, making perishable food dangerous to consume if it remains within this range for an extended period. To prevent foodborne illnesses, it is crucial to keep hot foods above 140°F and cold foods below 40°F, and to refrigerate foods promptly to slow the growth of harmful bacteria.

In health and safety contexts, the "Danger Zone" typically refers to hazardous areas where individuals may be at risk of injury, illness, or danger. This can include zones with high voltage, extreme temperatures, chemical exposure, moving machinery, or other unsafe conditions. Proper precautions, training, and safety protocols are necessary to mitigate risks in these areas.

In military and security contexts, the "Danger Zone" may indicate areas of combat, conflict, or heightened security threats. Military personnel and security forces operate within or near danger zones during missions, exercises, or operations, where they face potential risks to their safety and security.

In summary, the term "Danger Zone" can have different meanings depending on the context in which it is used. It often implies situations or areas where there is a heightened risk of harm, danger, or adverse consequences, requiring careful attention, preparation, and risk management strategies.

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