Utah Food Safety Practice Test

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Prepare for the Utah Food Safety Test. Utilize flashcards and multiple choice questions, each with hints and explanations. Ensure your readiness for the exam.

Practice this question and more.

What is referred to as the temperature danger zone for food safety?

32-40 degrees
41-135 degrees
136-165 degrees
166-212 degrees

The correct answer is: 41-135 degrees

The temperature danger zone for food safety is identified as the range of 41-135 degrees Fahrenheit. This range is crucial because it is where bacteria can rapidly multiply, leading to an increased risk of foodborne illnesses. Foods held at these temperatures can become unsafe to consume if they are left in this range for too long. Maintaining food outside of this temperature zone is essential for preventing the growth of harmful microorganisms. Keeping cold foods at temperatures below 41 degrees and hot foods above 135 degrees helps in ensuring the safety of food products. Understanding this concept is fundamental for anyone involved in food handling and preparation.