State Food Safety Practice Exam

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How long can food be in the temperature danger zone (41°F to 135°F) before it must be discarded?

1 hour
2 hours
3 hours
4 hours

The correct answer is: 2 hours

The correct answer is based on safe food handling practices. Food can safely be held in the temperature danger zone, which ranges from 41°F to 135°F, for a maximum of 2 hours. This is because bacteria can multiply rapidly within this temperature range, increasing the risk of foodborne illness. If food remains in the danger zone for more than 2 hours, the likelihood of harmful bacteria proliferating to unsafe levels becomes significantly high, necessitating disposal to ensure food safety. This guideline helps food handlers and establishments maintain safe serving practices and protect consumers from potential foodborne illnesses. Proper knowledge of this time limit is crucial for anyone involved in food preparation and service to ensure that public health is prioritized.