Question

which temperature range is the usda danger zone for foodborne pathogens?
68°f (20°c) and 113°f (45°c)
40°f (4.4°c) to 140°f (60°c)
32°f (0°c) and 40°f (4.4°c)
70°f (21°c) and 125°f (52°c)

Explanation:

The USDA danger zone for foodborne pathogens is the temperature range where bacteria grow rapidly. The correct range is \( 40^\circ\text{F} (4.4^\circ\text{C}) \) to \( 140^\circ\text{F} (60^\circ\text{C}) \) as this is the range where food should not be left for long to prevent foodborne illness.

Answer:

B. \( 40^\circ\text{F} (4.4^\circ\text{C}) \) to \( 140^\circ\text{F} (60^\circ\text{C}) \)