Michigan Food Safety Management Practice Test

True or False: The danger zone is considered a range of temperatures between 41° to 35°.

1. True

2. False

3. Not applicable

4. Depends on the type of food

The correct answer is: False

The danger zone for food safety refers to the temperature range in which harmful bacteria can grow rapidly. This range is typically defined as between 41°F and 135°F. Therefore, stating that the danger zone is between 41° to 35° is incorrect because it misunderstands the proper parameters. The critical aspect of food safety is that food should not be held in this danger zone to prevent foodborne illness. Keeping foods out of this range ensures that bacterial growth is minimized, thus helping to keep food safe for consumption. Understanding and recognizing the correct danger zone is fundamental in implementing proper food handling and storage practices to maintain safety and quality.