Question

please note: leaving this page before submitting your assessment will result in failing this attempt. if you exceed the number of allowed attempts, you will be locked out of your course and required to re-register. 9) you should not let foods remain in the range of 41°f - 135°f, also known as the: a) no zone. b) danger zone. c) bacteria stage. d) contamination stage.

Explanation:

In food safety, the temperature range of 41°F - 135°F is called the danger zone. This is because bacteria grow most rapidly in this range.

Answer:

B. danger zone.