Dietetic Technician Practice Test

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Prepare for the Dietetic Technician Exam. Study with flashcards and multiple choice questions, each question includes hints and explanations to aid understanding. Boost your confidence for the exam!

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What is the temperature range known as the danger zone for food safety?

41-140F
35-145F
50-150F
40-120F

The correct answer is: 41-140F

The temperature range defined as the danger zone for food safety is 41°F to 140°F. This range is critical because it is the temperature at which harmful bacteria can rapidly grow and thrive, increasing the risk of foodborne illness. Foods should be stored below 41°F or above 140°F to ensure safety. Understanding this range is essential for dietetic technicians and food safety professionals, as it helps guide proper food handling, storage, and preparation practices to prevent contamination and spoilage. Maintaining foods outside of this temperature range is a key step in maintaining food safety standards in any setting, whether it be commercial kitchens, restaurants, or home cooking.