Certified Dietary Manager (CDM) Practice Exam

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What does the "Danger Zone" refer to in food safety?

The optimal temperature for cooking food

The temperature range in which most bacteria grow rapidly

The "Danger Zone" in food safety specifically refers to the temperature range in which bacteria can grow rapidly, posing a risk for foodborne illnesses. This range is typically between 40°F and 140°F (4°C and 60°C). Within this zone, harmful microorganisms can double in number in as little as 20 minutes. Understanding this concept is crucial for ensuring safe food handling practices, as it emphasizes the importance of maintaining proper temperatures during food storage, preparation, and serving to prevent food safety hazards. Keeping foods either below or above this temperature range is key to minimizing the risk of bacterial growth.

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A safe resting temperature for prepared foods

The temperature range for freezing foods

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