Question

Identify the Danger Zone temperature range at which bacteria grow on foodstuffs.

• A. 5 – 60° C
• B. 5 – 60° F
• C. 15 – 100° C
• D. 15 – 100° F

Hint:

The Danger Zone for bacterial growth is 5°C to 60°C. Keep food outside this range to ensure safety.

Answer 1

The Correct Option is A

The Danger Zone is the temperature range, from 5° C to 60° C, where bacteria proliferate rapidly in food, increasing the risk of foodborne illness.
Below 5° C: Bacterial multiplication is substantially reduced.
Above 60° C: Bacteria are killed or their development is stopped.To inhibit bacterial proliferation, food safety standards mandate that perishable items be maintained at temperatures below 5°C (refrigeration) or above 60°C (hot holding).Reasons for other options being incorrect:
(B) 5 – 60°F: Incorrect measurement unit; this temperature is too low for significant bacterial multiplication.
(C) 15 – 100°C: This range is excessively broad and encompasses temperatures suitable for cooking.
(D) 15 – 100°F: Irrelevant and significantly below the actual danger zone.