Michigan Food Safety Management Practice Test

According to the FDA Food Code, what is the temperature range considered to be the "danger zone"?

1. 45°F-140°F

2. 41°F-135°F

3. 43°F-148°F

4. None of the Above

The correct answer is: 41°F-135°F

The temperature range considered to be the "danger zone" according to the FDA Food Code is 41°F to 135°F. This range is crucial for food safety because it is the environment in which harmful bacteria can rapidly grow. When food is stored or held within this temperature range, the risk of foodborne illness increases significantly, as bacteria can double in number in as little as 20 minutes under these conditions. Understanding this concept is vital for anyone involved in food handling or preparation, as it highlights the importance of maintaining food temperatures outside this range to ensure safety. Ideally, food should be kept out of the danger zone as much as possible—ideally below 41°F when refrigerated or above 135°F when hot-held. In contrast, the other provided choices do not accurately reflect the established danger zone. For instance, 45°F-140°F includes temperatures that are not considered safe, but it does not encompass the critical low end of the danger zone at 41°F, thereby allowing potentially unsafe conditions. The range of 43°F-148°F also fails to align with established food safety protocols. Thus, the selection of 41°F-135°F is essential for preventing foodborne illnesses.