Michigan Food Safety Management Practice Test

Which bacteria growth condition is critically important for food safety?

1. Keeping food at -20°

2. Maintaining food temperature within the danger zone

3. Storing food above 135°

4. Keeping food frozen

The correct answer is: Storing food above 135°

Maintaining food temperature within the danger zone is critically important for food safety because it refers to the range of temperatures between 41°F (5°C) and 135°F (57°C) where harmful bacteria can grow rapidly. When food is kept at temperatures within this range, particularly between 70°F and 125°F, bacteria double in number every 20 minutes. Therefore, controlling temperature and ensuring food is stored or cooked outside of this danger zone is essential in preventing foodborne illnesses. While food can be safely stored at temperatures above 135°F, it is essential to understand that just keeping food above this temperature is not a comprehensive strategy for food safety. The primary focus should be on avoiding the danger zone altogether, which is fundamental for preventing bacterial growth and ensuring that food remains safe for consumption.