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ACF Cooking Professional Exams

Category - Culinary

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The “Danger Zone” for biological growth in food is defined as:

32°F to 160°F
36°F to 140°F
41°F to 140°F
32°F to 140°F

Explanation

ANSWER: C - the Danger Zone for biological food contamination is defined as the temperature range of 41°F to 140°F. Within this temperature zone, harmful bacteria, viruses and pathogens can grow within a food and reproduce. For this reason it is important to limit the amount of time you keep a food in this range to a minimum.

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