Certified Professional Food Safety (CP-FS) 2025 – 400 Free Practice Questions to Pass the Exam

The temperature range of 41°F - 135°F is recognized as the danger zone for food safety. This range is critical because it is the temperature range in which bacteria can grow rapidly. Food held within this range is at a higher risk for foodborne illness, as many pathogens thrive when food is stored or prepared in these temperatures.

Bacteria commonly double in number every 20 minutes at these temperatures, which can lead to a significant increase in the risk of food contamination. Therefore, maintaining food either above 135°F for hot foods or below 41°F for cold foods is essential in preventing foodborne illnesses, making this range the focal point for safe food handling practices.

The other temperature options fall outside this danger zone. For example, 32°F - 40°F represents safe cold storage temperatures, while 140°F - 165°F and 165°F - 175°F pertain to safe cooking temperatures where harmful bacteria are killed. Hence, understanding and managing the danger zone is crucial for effective food safety management.