There are two commonly cited temperature danger zones because different organizations use slightly different standards:
41°F to 135°F (5°C to 57°C) — Used by the U.S. Food and Drug Administration Food Code and taught in many food handler certification programs (such as ServSafe). This is the standard used in restaurants and commercial food service.
40°F to 140°F (4°C to 60°C) — Used by the United States Department of Agriculture for home food safety guidance. (USDA)
If you're taking a Food Handler or ServSafe exam, the correct answer is:
The Temperature Danger Zone is between 41°F and 135°F (5°C and 57°C).
Maureen A. Little, CCC, CCE www.certifiedfoodsafe.com email: mamned1217@gmail.com