FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Danger Zone
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HACCP
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TCS Foods
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Foodborne Illness
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Detailed explanation-1: -The temperature range in which disease causing bacteria grow best in TCS food is called the temperature danger zone. The temperature danger zone is between 41°F and 135°F. TCS food must pass through the temperature danger zone as quickly as possible. Keep hot food hot and cold food cold.
Detailed explanation-2: -Temperature danger zone: 41 to 135 degrees F. The longer food is in the temperature danger zone, the more time pathogens have to grow. The goal is to reduce the amount of time TCS food spends in the temperature danger zone. If food is held in this range for four or more hours, you must throw it out.
Detailed explanation-3: -The danger zone is the temperature range of 40–140°F (4–60°C), in which bacteria grow and thrive. Keeping perishable foods out of the danger zone is critical to keeping your food safe. Keep your hot foods hot and your cold foods cold.