The temperature danger zone refers to a range of temperatures in which food is susceptible to bacterial growth, typically defined as the range between 40°F (4°C) and 140°F (60°C). When hot food is served or held below this temperature (i.e., below 140°F), it can enter this danger zone. Therefore, hot foods that typically fall into the danger zone include:

1. Cooked meats, such as beef, chicken, or pork that are kept warm but not hot enough.
2. Soups and stews that are not held at a temperature above 140°F.
3. Pasta or rice that is kept warm without proper temperature control.
4. Any other cooked food items that are intended to be served hot but are not maintained at safe temperatures.

To ensure food safety, it’s important to keep hot foods above 140°F and to monitor their temperatures regularly until they are served.

Question

The temperature danger zone refers to a range of temperatures in which food is susceptible to bacterial growth, typically defined as the range between 40°F (4°C) and 140°F (60°C). When hot food is served or held below this temperature (i.e., below 140°F), it can enter this danger zone. Therefore, hot foods that typically fall into the danger zone include:

1. Cooked meats, such as beef, chicken, or pork that are kept warm but not hot enough.
2. Soups and stews that are not held at a temperature above 140°F.
3. Pasta or rice that is kept warm without proper temperature control.
4. Any other cooked food items that are intended to be served hot but are not maintained at safe temperatures.

To ensure food safety, it’s important to keep hot foods above 140°F and to monitor their temperatures regularly until they are served.

Knowee AI · Accepted Answer

The temperature danger zone refers to a range of temperatures in which food is susceptible to bacterial growth, typically defined as the range between 40°F (4°C) and 140°F (60°C). When hot food is served or held below this temperature (i.e., below 140°F), it can enter this danger zone. Therefore, hot foods that typically fall into the danger zone include:

1. Cooked meats, such as beef, chicken, or pork that are kept warm but not hot enough.
2. Soups and stews that are not held at a temperature above 140°F.
3. Pasta or rice that is kept warm without proper temperature control.
4. Any other cooked food items that are intended to be served hot but are not maintained at safe temperatures.

To ensure food safety, it’s important to keep hot foods above 140°F and to monitor their temperatures regularly until they are served.

Which hot food is in the temperature danger zone?

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Which hot food is in the temperature danger zone?

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