Question

The longer food stays in the temperature danger​ zone, the more time pathogens have to grow.

-true
-false

Answer 1

The longer food stays in the temperature danger zone, the more time pathogens have to grow.

Step-by-step explanation:

True. The longer food stays in the temperature danger zone (between approximately 4 and 60 degrees C or 40 and 140 degrees F), the more time pathogens have to grow. Bacteria, for example, multiply most rapidly within this temperature range. Perishable foods that remain in the temperature danger zone for more than two hours may become dangerous to eat due to rapid bacterial growth.