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 81This topic, taught in full in the NYC Food Protection Certificate guide. NYC Food Protection Certificate — Complete Study Guide (2026) — PDF + EPUB, $14.99 · 14-day refund →
Practice all 240 questions free — no signup required.
Own the complete NYC Food Protection Certificate guide — PDF + EPUB, $14.99 →
Related questions on this topic
- The total allowed time to cool cooked food from 140°F all the way to 41°F is:
- Reheating previously cooked food for hot holding requires reaching what temperature within two hours?
- What is the critical limit for the hot-holding control point in New York City?
- The critical limit for cooking ground meat such as chopped beef in NYC is:
- What tool is used to monitor most critical control points in a kitchen?
- How should a bimetallic stem thermometer be calibrated?
Last reviewed: · editorial process
PrepPass team · Verified against NYC Food Protection Certificate Exam · How we review