NRFSP Food Manager Practice Exam

What is the danger zone in which bacteria can rapidly multiply in food?

32°F to 41°F (0°C to 5°C) 41°F to 135°F (5°C to 57°C) 135°F to 165°F (57°C to 74°C) 165°F to 212°F (74°C to 100°C)

41°F to 135°F (5°C to 57°C)

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