FOOD TECHNOLOGY

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: -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.