Foodborne IllnessQuestion 1 of 320
A line cook at a taquería leaves a pan of cooked carnitas on the counter at room temperature during a slow afternoon. Which range describes the Temperature Danger Zone where bacteria grow most rapidly?
a.70°F to 125°F
b.41°F to 135°F
c.32°F to 100°F
d.50°F to 150°F
Explanation
The Temperature Danger Zone is 41°F to 135°F; bacteria multiply fastest between these limits, and growth is most rapid from 70°F to 125°F. Cold holding must stay at or below 41°F and hot holding at or above 135°F to keep food out of the zone. The other ranges are incorrect because they do not match the Food Code limits.
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