HUMAN NUTRITION

Detailed explanation-1: -If the temperature is above 90 °F, food should not be left out more than 1 hour. Keep hot food hot-at or above 140 °F. Place cooked food in chafing dishes, preheated steam tables, warming trays, and/or slow cookers. Keep cold food cold-at or below 40 °F.

Detailed explanation-2: -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-3: -The temperature range at which disease-causing bacteria grow best in time/temperature control for safety food (TCS) is called the temperature danger zone. Temperature danger zone is between 41°F and 135°F.

Detailed explanation-4: -Bacteria can multiply rapidly if left at room temperature or in the “Danger Zone” between 40°F and 140°F. Never leave perishable food out for more than 2 hours (or 1 hour if exposed to temperatures above 90°F). Learn how to protect yourself and your family from food poisoning by avoiding 10 common food safety mistakes.