Cert III Commercial Cookery Practice Questions - SIT30821 Certificate III In Commercial Cookery Exam

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According to FSANZ standards, what is the temperature range commonly referred to as the 'temperature danger zone' where pathogenic bacteria can multiply rapidly in food?

5°C to 60°C 10°C to 70°C 0°C to 10°C 20°C to 80°C

Correct Answer:

5°C to 60°C

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