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What is the "Temperature Danger Zone"?

A Between 41°F and 135°F (5°C and 57°C)

Explanation: The "Temperature Danger Zone" is the range of temperatures between 41°F and 135°F. Bacteria can grow in these temperatures, so we must limit the amount of time that food is allowed to remain within this range.It's important for you to memorize this temperature range. Because if you memorize this temperature range, it will be easier to answer several other questions that could appear on your ServSafe exam.Hot TCS foods should be hot-held at 135°F or higher. And a delivery of hot TCS food should also be at least this temperature or higher.Cold TCS food should be held at 41°F or lower. A cold storage unit should be set to this temperature or lower. And most cold TCS food (except shellfish, milk, and shell eggs) should be received at this temperature or lower.There is a similar temperature range that could appear on the ServSafe exam, and it's between 70°F and 125°F. This is not the Temperature Danger Zone. This is the range of temperatures where bacteria grow the most rapidly.Note: The United States Department of Agriculture (USDA) and the Food Safety and Inspection Service (FSIS) use slightly different ranges of temperature for their Temperature Danger Zones. The USDA uses 40°F - 140°F and the FSIS uses 41°F - 145°F. This has caused a lot of confusion, but that information is not important for your exam and should be ignored. The ServSafe Temperature Danger Zone is 41°F to 135°F and that is what should be memorized for your exam.