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ACF Cooking Professional Exams

Category - Culinary

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The upper limit of the danger zone is:

165°F
135°F
155°F
141°F

Explanation

ANSWER: D - The upper limit of the danger zone is 141°F. To prevent food pathogens from growing in food, it is important to limit the amount of time a food spends under this temperature during the cooking process. Before the cooking process begins, make sure the food is at a temperature of 41°F or below.

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