Food Handlers Card Practice Test· ANSI-accredited programs (FDA Food Code)
The temperature "danger zone" in which bacteria grow most rapidly is:
Choices
- A0°F to 32°F (-18°C to 0°C)
- B41°F to 135°F (5°C to 57°C)Correct
- C135°F to 165°F (57°C to 74°C)
- D165°F to 212°F (74°C to 100°C)
Answer
41°F to 135°F (5°C to 57°C)
The FDA Food Code defines the danger zone as 41°F to 135°F (5°C to 57°C). Keep TCS food out of this range; discard food held in it for more than 4 total hours.
Practice the full Food Handlers Card Practice Test
30 questions in the pool · 25-question timed exam.
More from this topic
- Q2The six conditions bacteria need to grow are remembered by the acronym FAT TOM. They are:
- Q3Which of these is a TCS (Time/Temperature Control for Safety) food?
- Q4A food handler should report which symptom to their manager before working with food?
- Q5The "Big 6" pathogens are highly contagious and must be reported. Which is one of them?
- Q6The most common cause of foodborne illness outbreaks linked to food handlers is: