CDACC Food Production Practice Questions - Kenya TVET CDACC Food Production Culinary Assessment Exam

What is the temperature danger zone range in which foodborne bacteria multiply most rapidly?

Between 0°C and 4°C Between 5°C and 60°C Between 63°C and 75°C Between -18°C and 0°C

Correct Answer:

Between 5°C and 60°C

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