During food cooling, it is important to pass quickly through which temperature range to minimize the risk of pathogen growth?

• A. 52°C to 8°C
• B. 60°C to 20°C
• C. 0°C to -18°C
• D. 100°C to 80°C

Answer: (A)

Verified step by step guidance

1. Understand that the temperature range where most pathogens grow rapidly is known as the 'danger zone' in food safety.
2. Recall that the danger zone typically lies between approximately 5°C and 60°C, where bacteria can multiply quickly.
3. Identify the temperature range given in the options that falls within this danger zone, which is from 52°C down to 8°C.
4. Recognize that cooling food quickly through this range minimizes the time pathogens have to grow, reducing the risk of foodborne illness.
5. Conclude that the critical temperature range to pass through quickly during food cooling is from 52°C to 8°C.