According to the NYC Health Code, what is the Temperature Danger Zone in which bacteria multiply rapidly?
a.32°F to 100°F
b.50°F to 150°F
c.41°F to 140°F
d.45°F to 135°F
Explanation
NYC materials define the Temperature Danger Zone as 41°F to 140°F; TCS food held in this range lets bacteria grow to unsafe levels. Note NYC uses 140°F, not the generic 135°F, as the upper bound tied to hot holding. Cold food must stay at 41°F or below and hot food at 140°F or above.
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 →
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