Cracker Barrel Food Handler Certificate Practice Exam 2025 - Free Food Handler Practice Questions and Study Guide

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What is the temperature range known as the "danger zone" for food safety?

0°F to 32°F

32°F to 41°F

41°F to 135°F

The correct temperature range known as the "danger zone" for food safety is 41°F to 135°F. This range is critical because it is where harmful bacteria can grow rapidly in food. When food is held or stored within this temperature range, it creates an environment that promotes bacterial growth, which can lead to foodborne illnesses.

The danger zone is particularly relevant for perishable foods such as meats, dairy, and cooked dishes, which should be kept out of this temperature range to ensure safety. Keeping foods below 41°F (refrigeration) or above 135°F (hot holding) helps prevent the proliferation of pathogens.

Understanding this temperature range is essential for anyone involved in food handling, as it helps ensure compliance with food safety standards and protects public health.

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135°F to 165°F

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