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The food temperature ‘danger zone’ is between what temperature range?

A 41˚F and 135˚F.

This temperature range is considered dangerous because it is within the optimal temperature range for bacterial growth. Bacteria can multiply rapidly in this temperature range, increasing the risk of foodborne illnesses. It is important to keep perishable foods either below 41°F (5°C) or above 135°F (57°C) to minimize the growth of bacteria and maintain food safety.

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2 years ago

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2 years ago

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