ServSafe Food Handlers Practice Exam

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Ace your ServSafe Food Handler test with interactive practice exams. Tackle multiple-choice questions, each featuring detailed explanations to enhance your understanding and readiness for the Food Handlers certification exam.

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What temperature range defines the Danger Zone?

32°F - 100°F
41°F - 135°F
0°F - 40°F
50°F - 150°F

The correct answer is: 41°F - 135°F

The correct answer is B: 41°F - 135°F. The Danger Zone is the temperature range in which bacteria can grow most rapidly on food. Temperatures between 41°F and 135°F provide a suitable environment for bacteria to multiply quickly, increasing the risk of foodborne illnesses. Keeping cold food below 41°F and hot food above 135°F helps to prevent bacterial growth and ensures food safety. Options A, C, and D are incorrect because they do not fall within the correct temperature range of the Danger Zone, which is 41°F - 135°F.