Question

So the food doesn't fall into the temperature danger zone.

A) Maintain below 40°F
B) Maintain above 165°F
C) Maintain between 41°F and 135°F
D) Maintain at room temperature

Answer 1

To avoid the temperature danger zone and prevent bacterial growth, perishable foods should be maintained below 40°F, which corresponds to Option A of the given choices.

Step-by-step explanation:

The question relates to food safety and the proper temperatures to maintain to avoid the temperature danger zone. The correct answer is to maintain perishable foods at a temperature below 40°F (4°C) to prevent bacterial growth.

This is because bacteria generally multiply most rapidly at temperatures between 40°F and 140°F (4°C and 60°C).

Therefore, to prevent foods from falling into the temperature danger zone, you should Maintain below 40°F (Option A) for refrigerated food, and hot foods should be maintained above 165°F when served. Perishable foods should not be kept at room temperature due to the risk of bacterial growth.