Which temperature below is in the “danger zone” for the growth of bacteria in foods?

• A. 32°F.
• B. 0°F.
• C. 145 °F.
• D. 100 °F.

Answer: (D)

Verified step by step guidance

1. Understand the concept of the "danger zone" in food safety, which refers to the temperature range where bacteria grow most rapidly, increasing the risk of foodborne illness.
2. Recall that the "danger zone" is typically defined as temperatures between 40°F and 140°F, where bacteria can multiply quickly.
3. Evaluate each temperature option to see if it falls within this range: 32°F, 0°F, 145°F, and 100°F.
4. Recognize that temperatures below 40°F (like 0°F and 32°F) are generally safe because bacterial growth slows or stops, and temperatures above 140°F (like 145°F) are also safe because heat kills bacteria.
5. Identify that 100°F falls within the "danger zone" (40°F to 140°F), making it the temperature where bacteria can grow rapidly.