What is the danger zone as defined in the food handler manual?

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the danger zone). 2. The food handler will be able to describe the activities performed by food handlers that prevent foodborne illness from happening. Harmful bacteria grow and multiply very quickly between 41º and 130º. The range of temperatures between 41º and 130º is called the temperature danger zone. This manual is intended to help you manual you will find study questions The food handler will be able to identify the danger zone as any.The “Danger Zone” is the temperature range between 41ºF and 135ºF. Bacteria grow very rapidly in the Danger Zone. Temperature can be used to control the rapid growth of harmful bacteria. The range of temperatures between 41º F and 135º F is called the Danger Zone. The range of temperatures between 41º F and 130º F is called the Danger Zone. Germs grow very quickly in this temperature range. These temperatures are known as the temperature danger zone, which is between 41°F and 135°F.