Michigan Food Safety Management Practice Test

True or False: The Danger Zone is a range of temperatures at which pathogens usually grow.

1. True

2. False

3. Only for certain foods

4. Not a defined concept

The correct answer is: True

The statement is true because the Danger Zone refers to a specific range of temperatures—typically between 40°F (4°C) and 140°F (60°C)—where harmful bacteria can grow rapidly. These temperatures are critical to food safety, as ensuring foods are kept outside this range can slow down or inhibit the growth of pathogens, reducing the risk of foodborne illnesses. The understanding of this concept is foundational in food safety management, as it informs practices such as cooking, holding, and storing food. Other options such as false or claiming this applies only to certain foods misunderstand the fundamental nature of the Danger Zone, as it applies broadly across many types of perishable foods, not just selected items. As such, the concept is well-defined and important for all food handlers to be aware of in maintaining safe food practices.