Foods kept between 4 and 60 degrees Celsius are at risk of bacterial contamination, especially if left for more than two hours. To prevent foodborne illnesses, it is crucial to store cooked foods outside this temperature range, either below or above it, to inhibit bacterial growth and ensure safety.

At what temperature range are foods considered at risk of contamination?

• Below 0 degrees Celsius

• 60 to 100 degrees Celsius

• 4 to 60 degrees Celsius

• 0 to 4 degrees Celsius

What happens to the risk of contamination as the exposure time increases?

• It fluctuates

• It decreases

• It remains the same

• It increases

How long can cooked foods be kept in the danger zone before they become unsafe?

• 1 hour

• 4 hours

• 2 hours

• 3 hours

What is promoted when cooked foods are kept in the danger zone for too long?

• Nutrient retention

• Bacterial growth

• Flavor enhancement

• Moisture loss

How should foods be stored to keep them safe from contamination?

• Below or above the danger zone

• At room temperature

• In direct sunlight

• In a humid environment