California eFoodHandlers Practice Exam

What is the danger zone for food temperatures?

1. 30°F to 70°F (−1°C to 21°C)

2. 41°F to 135°F (5°C to 57°C)

3. 60°F to 100°F (16°C to 38°C)

4. 50°F to 150°F (10°C to 65°C)

The correct answer is: 41°F to 135°F (5°C to 57°C)

The danger zone for food temperatures is defined as the range in which bacteria that can cause foodborne illness multiply rapidly. This range is typically recognized as 41°F to 135°F (5°C to 57°C). Understanding this temperature range is crucial for food safety because it helps food handlers know when food should be kept out of this zone to prevent harmful bacteria from growing. Foods kept in the danger zone for too long may lead to unsafe consumption as bacteria can double in number in as little as 20 minutes at these temperatures. This knowledge is particularly essential during food preparation, serving, and storage processes. Maintaining food outside of this range using proper refrigeration, heating, and cooking techniques is vital for ensuring food safety and protecting public health.