Utah Food Safety Practice Test

The temperature danger zone for food safety is identified as the range of 41-135 degrees Fahrenheit. This range is crucial because it is where bacteria can rapidly multiply, leading to an increased risk of foodborne illnesses. Foods held at these temperatures can become unsafe to consume if they are left in this range for too long.

Maintaining food outside of this temperature zone is essential for preventing the growth of harmful microorganisms. Keeping cold foods at temperatures below 41 degrees and hot foods above 135 degrees helps in ensuring the safety of food products. Understanding this concept is fundamental for anyone involved in food handling and preparation.