Maintaining food at 41°F to 135°F allows rapid bacterial growth, leading to illnesses in consumers.
Food maintained at a temperature range of 41°F to 135°F will allow bacteria to grow rapidly, leading to illnesses in consumers. This range is known as the 'danger zone' where bacteria multiply most rapidly.
It is crucial to keep perishable foods below 40°F to slow bacterial growth and serve cooked foods above 140°F to prevent further contamination.
Following proper food handling practices, such as refrigerating promptly, using a food thermometer, and avoiding leaving cooked food at room temperature for long periods, can significantly reduce the risk of foodborne illnesses.
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