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What is the danger range temperature the answers is?

Anonymous

∙ 10y ago

Updated: 9/24/2023

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Q: What is the danger range temperature the answers is?

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You get very hot.

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Related Questions

What is the temperature range is the temperature danger zone?

The danger zone for food occurs between 40 degrees and 140 degrees.

What are the end points of danger zone the temperature range at which bacteria multiply fastest?

The end points or temperature range of the danger zone, where bacteria multiply the fastest, are typically between 40°F (4°C) and 140°F (60°C). Bacteria multiply best in this temperature range, posing a higher risk of foodborne illness if food is left in this temperature range for too long. It is therefore crucial to keep perishable foods out of the danger zone and ensure proper food storage and handling.

What is the danger zone as defined in the food handler manual?

The danger zone refers to a temperature range in which food-borne bacteria can grow. According to the food handler's manual, the danger zone is defined as a temperature range between 41 and 135 degrees Fahrenheit.

What does the phrase 'danger zone' define in the food industry?

The danger zone of food is anything within the temperature of 5 and 65 degrees Celsius. anything within this range will start the growth of bacteria and send the product off. ====================================================== In the United States, the temperature danger zone is from 41 degrees Fahrenheit to 135 degrees Fahrenheit. In recent years, FDA dropped the upper limit 5 degrees from 140 F since scientific data showed pathogens would not be an issue. This is the temperature range that pathogens can grow rapidly to dangerous levels.

What is the danger zone all about?

The danger zone refers to the temperature range between 40°F (4°C) and 140°F (60°C) at which bacteria multiply rapidly on perishable foods. It is important to minimize time spent in the danger zone to prevent foodborne illness. Refrigerate perishable foods promptly and avoid leaving them out at room temperature for too long.

What's the danger zone and how can it be avoided?

The danger zone refers to the temperature range between 40F and 140F where bacteria can grow rapidly in food. To avoid the danger zone, it is important to keep hot foods hot (above 140F) and cold foods cold (below 40F), and to limit the time that perishable foods are left in the danger zone to two hours (or one hour if the temperature is above 90F).

How do you find a temperature range?

The highest temperature minus the lowest temperature is the temperature range. The temperature range is how many degrees is in between the highest and lowest temperatures.

What if your temperature is 97.7?

If your temperature is 97.7 it is slightly low. There is no danger with having a temperature that reads this.

Why does the heat gage of a 1995 Chevy Lumina 3100 engine Car show danger overheating when there is no problem with the engine?

Check actual engine temperature with a thermometer--if in acceptable range temperature sensor or gauge may be defective

Whats is the surfaces depth range in meters and What is is the average temperature?

The answers depend on what the question refers to. Since that is not specified, any attempt at answering is futile.

Which of the hazards is HACCP mostly concerned with?

A major problem is time and temperature Foods left in the temperature danger zone for too long(40-140 f) are most acceptable to bacteria growth since this is the temp range they thrive in.

Is the raccoon in danger of becoming extinct?

No, raccoons are quite common over most of their range and are in no danger of extinction.

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