Michigan Food Safety Management Practice Test

What temperature range is identified as the Danger Zone where pathogenic bacteria multiply most rapidly?

1. 32°-41°

2. 41°-135°

3. 135°-160°

4. 160°-180°

The correct answer is: 41°-135°

The Danger Zone for food safety refers to the temperature range where pathogenic bacteria can grow most rapidly, significantly increasing the risk of foodborne illness. This range is identified as 41°F to 135°F. Within this temperature span, bacteria can multiply quickly, doubling in number in as little as 20 minutes under ideal conditions. The lower end of the range, 41°F, is critical as it is just above refrigeration temperatures, where harmful bacteria would typically become dormant. The upper end, 135°F, is where foods begin to cool down from cooking temperatures without adequately maintaining safe temperatures, which further enhances the risk of bacterial growth. This understanding helps food service professionals maintain food safety by ensuring that food is kept either below 41°F or above 135°F during preparation, holding, and serving. In contrast, the other ranges presented do not encompass the temperatures at which bacteria flourish. The range from 32°F to 41°F is generally considered safe for food storage under refrigeration. The temperatures between 135°F and 160°F are typically on the higher end, where cooking occurs or food is hot-held but do not fall into the Danger Zone. Lastly, temperatures from 160°F to 180°F are well above the danger zone and provide