What range is considered the USDA Danger Zone in Celsius?

• A. 4°C to 60°C
• B. 0°C to 100°C
• C. 10°C to 50°C
• D. -10°C to 40°C

Answer: (A)

The main idea is that bacteria that cause foodborne illness multiply most rapidly in a midrange of temperatures, known as the Danger Zone. In Celsius, that range is 4°C to 60°C. When food sits in this band, microbes can grow quickly, increasing the risk of illness the longer it stays there. That’s why safe practices emphasize keeping cold foods at 4°C or below and hot foods at 60°C or above, and minimizing the time any perishable item spends between those temperatures. If you’re cooling leftovers, do it quickly and refrigerate, and when reheating, bring foods up to at least about 74°C to ensure any remaining microbes are killed or inactivated.