HUMAN NUTRITION

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: -Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone."

Detailed explanation-3: -Some bacteria thrive in extreme heat or cold, while others can survive under highly acidic or extremely salty conditions. Most bacteria that cause disease grow fastest in the temperature range between 41 and 135 degrees F, which is known as THE DANGER ZONE.

Detailed explanation-4: -FRESH MEAT, POULTRY, FISH AND DAIRY PRODUCTS should be stored at 41F or lower. Fish and poultry can be stored on self-draining ice but must change containers regularly.

Detailed explanation-5: -Keep cold food cold: it must be below 41° F (5° C) to slow bacterial growth and keep food safe. Keep hot food hot! It must be held above 135° F (57° C) to slow bacterial growth and keep food safe.