Michigan Food Safety Management Practice Test

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Prepare for the Michigan Food Safety Management Test. Study with flashcards and multiple choice questions. Each question includes hints and explanations to enhance understanding. Get ready for your exam!

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What is the Dangers Zone temperature range for food safety?

0°F - 32°F
32°F - 41°F
41°F - 135°F
135°F - 160°F

The correct answer is: 41°F - 135°F

The Danger Zone temperature range, which is critical for food safety, is from 41°F to 135°F. This range is significant because it is the temperature span within which harmful bacteria can grow rapidly in food. When food is stored or held at temperatures within this range, the risk of foodborne illnesses increases. In essence, keeping food out of this zone—ensuring that it is either kept below 41°F (the safe refrigeration temperature) or above 135°F (the safe hot holding temperature)—is vital for preventing the growth of pathogens. Understanding the Danger Zone is fundamental for anyone involved in food preparation, ensuring that food is handled safely to prevent contamination and outbreaks of foodborne diseases.