Which of the following temperature ranges is considered the danger zone for TCS foods?

The correct answer identifies the danger zone for TCS (Time/Temperature Control for Safety) foods, which is a critical concept in food safety. The danger zone is defined as the temperature range in which harmful bacteria can grow rapidly. This range is between 41°F and 135°F.

When TCS foods are held in this temperature range, they are at a higher risk for bacterial growth, which can lead to foodborne illness. It is essential for food handlers to maintain food temperatures outside of this range to ensure the safety of the food being served. Proper cooking, cooling, and storage practices are vital to keep TCS foods safe from harmful bacteria.

Other options represent either cold storage temperatures that are safe (32°F to 41°F) for TCS foods or cooking temperatures (135°F to 165°F and beyond) that are meant to eliminate pathogens rather than the temperature range that encourages their growth. Understanding this danger zone helps food service managers implement appropriate food handling and safety measures.