What is the danger zone temperature range for perishable foods and the maximum time they may be kept in that range?

• A. 41°F to 135°F (5°C to 57°C); no more than 4 hours (1 hour if ambient temperature is above 90°F/32°C).
• B. 41°F to 135°F (5°C to 57°C); no more than 2 hours (1 hour if ambient temperature is above 90°F/32°C).
• C. 32°F to 140°F (0°C to 60°C); no more than 3 hours.
• D. 50°F to 130°F (10°C to 54°C); no more than 2 hours.

Answer: (B)

Bacteria grow fastest in the danger zone, so perishable foods should not be left there for long. The safe holding range is 41°F to 135°F (5°C to 57°C). Within this range, microbes can multiply quickly, increasing the risk of foodborne illness if the food stays out too long. The maximum time depends on how hot it is: if the ambient temperature is above 90°F (32°C), the limit is 1 hour; otherwise, it’s 2 hours. This shorter time at higher temperatures accounts for the faster growth of bacteria in warmer environments. Keeping to these limits helps prevent dangerous levels of pathogens from developing in ready-to-eat perishables.