Red Seal Cook Practice Questions - Red Seal Cook (Interprovincial Standards Examination) Exam

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In Canadian food safety, what is the temperature range commonly called the "danger zone" in which bacteria multiply most rapidly?

0 C to 4 C 4 C to 60 C 60 C to 74 C -18 C to 0 C

Correct Answer:

4 C to 60 C

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