What is the Celsius range for the USDA danger zone for potentially hazardous foods?

• A. 0°C to 50°C
• B. 5°C to 57°C
• C. -5°C to 40°C
• D. 10°C to 60°C

Answer: (B)

Bacteria that can cause foodborne illness multiply most rapidly in a middle range of temperatures, called the danger zone. The range 5°C to 57°C (41°F to 135°F) is the window where many pathogens can grow quickly if food sits there too long. Keeping foods out of this zone—refrigerating at or below 5°C and hot-holding at 57°C or higher—helps prevent rapid bacterial growth. In practice, chill perishables promptly, thaw in the fridge, and reheat leftovers to hot temperatures, while avoiding leaving foods in that range for extended periods.