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Winona, a cook at a restaurant, makes soup in a saucepan and then keeps it on a prep table to cool. The soup remains at about room temperature for four hours. Why would this action make the soup unsafe to eat?

A. It is in a container that can leak harmful chemicals into the soup.
B. It is at a location that allows contaminants to easily fall into it.
C. It is outside for a long time, which affects the nutritional value of the soup.
D. It is in the temperature danger zone, which allows pathogens to grow.

Sagot :

GinnyAnswer

Final answer:

The soup becomes unsafe to eat due to rapid bacterial growth in the temperature danger zone.


Explanation:

The soup becomes unsafe to eat because it is in the temperature danger zone, allowing pathogens to grow rapidly. Bacteria multiply most rapidly between 40°F and 140°F, and perishable foods left at room temperature for more than two hours can become dangerous due to bacterial growth.


Learn more about Food Safety here:

https://brainly.com/question/51162545


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