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 refers to the temperature range in which bacteria multiply rapidly on food. This range is between 5° C and 60° C. In this zone, most pathogenic bacteria thrive, increasing the risk of foodborne illnesses.
Below 5° C: Bacterial growth is significantly slowed.
Above 60° C: Bacteria are destroyed or their growth is inhibited. Food safety guidelines recommend keeping perishable foods either below 5°C (refrigerated) or above 60°C (hot holding) to prevent bacterial growth. Why other options are incorrect:
(B) 5 – 60°F: Incorrect unit—too cold for rapid bacterial growth.
(C) 15 – 100°C: Too broad and includes safe cooking temperatures.
(D) 15 – 100°F: Not relevant and far below the actual danger zone.