What is the FDA Food Code temperature danger zone range for time-temperature control for safety (TCS) foods?

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Multiple Choice

What is the FDA Food Code temperature danger zone range for time-temperature control for safety (TCS) foods?

Explanation:
The basic idea is the temperature danger zone for safety-critical foods. Bacteria that can cause foodborne illness grow rapidly when foods sit in a certain range, so keeping TCS foods out of that range is essential. The FDA Food Code defines the danger zone as 41°F to 135°F (5°C to 57°C). In this span, pathogens can multiply quickly, so cold foods should be kept at 41°F (5°C) or below and hot foods should be kept at 135°F (57°C) or above to minimize growth. The other ranges either start below the safe lower limit, extend above the safe upper limit, or mix temperatures outside the official zone, so they’re not the correct standard.

The basic idea is the temperature danger zone for safety-critical foods. Bacteria that can cause foodborne illness grow rapidly when foods sit in a certain range, so keeping TCS foods out of that range is essential. The FDA Food Code defines the danger zone as 41°F to 135°F (5°C to 57°C). In this span, pathogens can multiply quickly, so cold foods should be kept at 41°F (5°C) or below and hot foods should be kept at 135°F (57°C) or above to minimize growth. The other ranges either start below the safe lower limit, extend above the safe upper limit, or mix temperatures outside the official zone, so they’re not the correct standard.

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