Which temperature range defines the danger zone for bacterial growth in food handling?

Which temperature range defines the danger zone for bacterial growth in food handling?

• A. 0-60°C
• B. 5-63°C
• C. 10-70°C
• D. -5 to 5°C

Answer: (B)

The danger zone is the temperature range where bacteria can grow rapidly in foods. This is about 5°C to 63°C. Within this band, microorganisms can multiply quickly if foods remain in the range too long, increasing the risk of foodborne illness. Temperatures below 5°C slow or stop growth, while heating foods above about 63°C kills many vegetative bacteria (though some spores can survive). So the range 5–63°C best reflects where growth is possible and hazardous if time is not controlled. The other options either include temperatures outside the practical growth zone or mix in temperatures where growth is unlikely.

The danger zone is the temperature range where bacteria can grow rapidly in foods. This is about 5°C to 63°C. Within this band, microorganisms can multiply quickly if foods remain in the range too long, increasing the risk of foodborne illness. Temperatures below 5°C slow or stop growth, while heating foods above about 63°C kills many vegetative bacteria (though some spores can survive). So the range 5–63°C best reflects where growth is possible and hazardous if time is not controlled. The other options either include temperatures outside the practical growth zone or mix in temperatures where growth is unlikely.