CP-FS Practice Questions - Certified Professional - Food Safety (CP-FS) Exam

The temperature danger zone for bacterial growth in food is defined as:

0°F to 100°F (-18°C to 38°C) 41°F to 135°F (5°C to 57°C) 60°F to 160°F (16°C to 71°C) 32°F to 212°F (0°C to 100°C)

41°F to 135°F (5°C to 57°C)

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