HACCPQuestion 176 of 240
The temperature danger zone used in the NYC food protection course is:
a.50°F to 120°F
b.41°F to 140°F
c.41°F to 135°F
d.32°F to 100°F
Explanation
The NYC food protection course uses a danger zone of 41°F to 140°F, the range in which bacteria multiply most rapidly. Cold food is held at or below 41°F and hot food at or above 140°F.
Law Reference: NYC Health Code Article 81Practice all 240 questions free — no signup required.
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