What is the USDA/FDA recommended temperature danger zone for perishable foods?

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Multiple Choice

What is the USDA/FDA recommended temperature danger zone for perishable foods?

Explanation:
Bacteria that cause foodborne illness multiply rapidly when foods sit in a certain temperature window. The USDA/FDA define this temperature danger zone as 40°F to 140°F (4°C to 60°C). In this range, many pathogens can double in as little as 20 minutes, so keeping perishable foods out of it greatly reduces risk. To stay safe, refrigerate foods below 40°F and keep hot foods at 140°F or higher, reheating leftovers to appropriate temperatures before serving.

Bacteria that cause foodborne illness multiply rapidly when foods sit in a certain temperature window. The USDA/FDA define this temperature danger zone as 40°F to 140°F (4°C to 60°C). In this range, many pathogens can double in as little as 20 minutes, so keeping perishable foods out of it greatly reduces risk. To stay safe, refrigerate foods below 40°F and keep hot foods at 140°F or higher, reheating leftovers to appropriate temperatures before serving.

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