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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Temperature Does Zap
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Time Danger Zone
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Temperature Dampen Zone
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Temperature Danger Zone
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Detailed explanation-1: -What is the Temperature Danger Zone. The USDA calls the range between 40°F and 140°F (4°C and 60°C) the “Temperature Danger Zone” (TDZ) because it is the range in which harmful bacteria multiply quickly.
Detailed explanation-2: -The temperature range between 5°C and 60°C is known as Temperature Danger Zone. This is because in this zone food poisoning bacteria can grow to unsafe levels that can make you sick.
Detailed explanation-3: -Federal and Georgia state foodservice regulations require that the temperature danger zone (TDZ) of 41ºF-135ºF be observed for foods that require temperature and time control for safety (TCS). In addition, foods should spend no more than 4 hours in the TDZ, cumulative from receiving through preparation, service, etc.
Detailed explanation-4: -Bacteria that cause food borne illness multiply quickest between 4°C and 60°C (40°F-140°F). The Danger Zone is this temperature range in which bacteria and spoilage bacteria grow quickest. Lower temperatures prevent the bacteria from growing to dangerous levels. Temperatures above 60°C will kill the bacteria.