Time & Temperature ControlQuestion 81 of 319
What is the temperature range commonly called the danger zone for TCS (time/temperature control for safety) foods?
a.41°F to 135°F (5°C to 57°C)
b.32°F to 100°F (0°C to 38°C)
c.70°F to 165°F (21°C to 74°C)
d.50°F to 140°F (10°C to 60°C)
Explanation
California defines the danger zone as 41°F to 135°F. Within this range, pathogenic bacteria multiply rapidly on TCS foods such as meat, dairy, cooked rice, and cut produce, so total time in this zone must be tightly limited.
Law Reference: Cal. H&S Code §114002This topic, taught in full in the Food Handler Card guide. Food Handler Card — Complete Study Guide (2026) — PDF + EPUB, $9.99 · 14-day refund →
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