NUTRITION
KITCHEN SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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0-212
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21-100
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50-155
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41-135
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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: -41-135 degrees 5-57 Fahrenheit cold food kept up to 41 and hot food must be heated to 135 or higher but food can be held at highest temp. The temperature danger zone in Fahrenheit is 41 to 135, while in Celsius the temperature is 5 to 57. Bacteria grows rapidly at these temperatures. Doubling every 20 minutes.