Temperature Danger Zone (TDZ), According to ServSafe May 11, 2024 by Brian Klein /38 0 votes, 0 avg 0 Temperature Danger Zone (TDZ), According to ServSafe 1 / 38 What will happen if any part of frozen food is exposed to the Temperature Danger Zone (TDZ) while it’s being thawed? Pathogens will grow in that part Time-temperature abuse Neither Both Wrong! Thats right! 2 / 38 How can time-temperature abuse be avoided? Have a food handler record temperatures regularly Have procedures to limit the time TCS food spends in the TDZ Neither Both Wrong! Thats right! 3 / 38 What must be reduced to keep food safe? The time food spends in the TDZ The growth of pathogens in food Neither Both Wrong! Thats right! 4 / 38 What range of temperatures is known as the Temperature Danger Zone (TDZ), where pathogens can grow rapidly? Between 41°F and 135°F, where bacteria can grow rapidly Between 70°F and 125°F, where bacteria grow the fastest Neither Both Wrong! Thats right! Temperatures between 41°F and 135°F are known as the Temperature Danger Zone (TDZ) and temperatures between 70°F and 125°F are known as the ‘Extreme’ Temperature Danger Zone. 5 / 38 How can the time food spends in the Temperature Danger Zone (TDZ) be controlled? By monitoring temperatures By recording temperatures Neither Both Wrong! Thats right! 6 / 38 What happens when TCS food remains between 41°F and 135°F for too long? Time-temperature abuse It must be thrown out Neither Both Wrong! Thats right! 7 / 38 Which statement is true about TCS food? It becomes unsafe if it remains in the TDZ for too long TCS stands for Time-Temperature Controlled for Safety Neither Both Wrong! Thats right! We control time and temperature by limiting the amount of time that TCS food remains in the Temperature Danger Zone (TDZ) 8 / 38 Why must TCS food be cooled to 41°F or lower within six hours of cooking? To limit the growth of pathogens To limit its time in the TDZ Neither Both Wrong! Thats right! 9 / 38 Why is it unsafe to thaw frozen food at room temperature? Frozen food may contain live pathogens because freezing does NOT kill them The outer parts of the food will be in the TDZ, and pathogens will begin growing Neither Both Wrong! Thats right! 10 / 38 Why is the range of temperatures between 41°F and 135°F called the Temperature Danger Zone (TDZ)? Pathogens can grow to unsafe levels in these temperatures Time-temperature abuse occurs in these temperatures Neither Both Wrong! Thats right! 11 / 38 What should you provide for food handlers so they can track how long food is in the Temperature Danger Zone (TDZ)? Timers and thermometers Forms to record times and temperatures Neither Both Wrong! Thats right! 12 / 38 What should be done as soon as possible once food has been cooked? It should be served, held, or stored Removed from the TDZ Neither Both Wrong! Thats right! 13 / 38 Why is it important to limit the amount of food taken from the cooler at once? To limit the time it remains in the TDZ To ensure that it's prepared quickly Neither Both Wrong! Thats right! 14 / 38 When the temperature of hot food falls into the Temperature Danger Zone (TDZ), sometimes it can be restored to a safe condition by reheating it. This is called “reconditioning.” But when the food has been at an unsafe temperature for too long, reconditioning will NOT work. How much time can food spend in the Temperature Danger Zone (TDZ) and still be reconditioned? Four hours Two hours Neither Both Wrong! Thats right! 15 / 38 Which statements are true about TCS food? Pathogens grow in TCS food with time in the Temperature Danger Zone (TDZ) TCS stands for Time-Temperature Controlled for Safety Limit how long TCS food is in the Temperature Danger Zone (TDZ) to control time All are correct Wrong! Thats right! The Temperature Danger Zone (TDZ) is between 41°F and 135°F 16 / 38 When food is NOT hot-held or served immediately after cooking, it must be removed from the Temperature Danger Zone (TDZ) as quickly as possible. How can this be done? Cool it to 41°F or lower within six hours Store it at 41°F or lower after cooling Neither Both Wrong! Thats right! 17 / 38 How do we use temperature control to prevent the growth of pathogens? Holding cold food at 41°F or lower prevents pathogens from growing to unsafe levels Holding hot food at 135°F or higher prevents pathogens from growing to unsafe levels Neither Both Wrong! Thats right! 18 / 38 Why should a large amount of hot food never be cooled in a cooler? Most storage coolers cannot cool a large amount of hot food fast enough The center of the food will remain in the TDZ for too long, allowing pathogens to grow Neither Both Wrong! Thats right! 19 / 38 How much food should be taken from the cooler for preparation at one time? An amount that can be prepared quickly Enough to complete the entire task Neither Both Wrong! Thats right! 20 / 38 TCS stands for Time and Temperature Control for Safety. What does this mean for TCS food? Pathogens will grow in TCS food if given enough time in warm temperatures Control the time TCS food remains in temperatures that pathogens can grow Neither Both Wrong! Thats right! 21 / 38 How can time and temperature be controlled? Control temperature by keeping TCS food out of the TDZ Control time by limiting how long TCS food remains in the TDZ Neither Both Wrong! Thats right! 22 / 38 To control its time in the Temperature Danger Zone (TDZ), what should be done with food as soon as it has been prepped? Return it to the cooler Begin cooking it Neither Both Wrong! Thats right! 23 / 38 Pathogens grow between 41°F and 135°F. But they grow fastest between 70°F and 125°F. When cooling food in two stages, which stage has the most potential for pathogen growth? First Stage: Cool from 135°F to 70°F in two hours Second Stage: Cool from 70°F to 41°F in four hours Neither Both Wrong! Thats right! 24 / 38 Why is it unsafe to thaw food at room temperature? Because pathogens grow at room temperature Because room temperature is in the TDZ Neither Both Wrong! Thats right! 25 / 38 What happens if food spends too much time in the Temperature Danger Zone (TDZ)? The food must be thrown out Pathogens grow to unsafe levels Neither Both Wrong! Thats right! 26 / 38 Is it safe to use hot-holding equipment to reheat food? Never use hot holding equipment to reheat food unless it is built to do so Reheat the food correctly before putting it in the hot holding Neither Both Wrong! Thats right! Most hot holding equipment does NOT pass food through the Temperature Danger Zone (TDZ) quickly enough 27 / 38 We usually control temperatures to limit the growth of pathogens when holding or storing TCS food. But how can time be controlled to limit their growth? By NOT giving pathogens enough time to grow to unsafe levels By limiting how long the food remains in the TDZ Neither Both Wrong! Thats right! 28 / 38 How long can food remain in the Temperature Danger Zone (TDZ) before it must be thrown out? Four hours Three hours Neither Both Wrong! Thats right! When done correctly, Cold TCS food can be held without temperature control for up to six hours. But in that situation efforts are made to maintain its temperature. 29 / 38 How can your operation meet the FDA’s recommendation to have time and temperature parameters for controlling pathogens? Having procedures that prevent bare-hand contact with RTE food Having procedures that limit the time food spends in unsafe temperatures Neither Both Wrong! Thats right! 30 / 38 Which is an example of time-temperature abuse? When food stays for too long in temperatures that pathogens grow When food is NOT cooked or reheated hot enough to kill pathogens Neither Both Wrong! Thats right! Pathogens will grow in temperatures between 41°F and 135°F and grow the fastest between 70°F and 125°F. These temperatures are in the Temperature Danger Zone (TDZ). 31 / 38 Which statement is true about how the growth of bacteria is affected temperature? Bacteria grow slowly below 41°F and above 135°F Bacteria grow fast between 41°F and 135°F Bacteria grow the fastest between 70°F and 125°F All are correct Wrong! Thats right! 32 / 38 At what temperatures do bacteria grow? Bacteria grow fastest between 70°F and 125°F Bacteria grow between 41°F and 135°F Neither Both Wrong! Thats right! The temperatures between 41°F and 135°F is kown as the Temperature Danger Zone (TDZ) temperatures. becteria grow fastest between 70°F and 125°F (Extreme Temperature Danger Zone) 33 / 38 Pathogens can grow in the Temperature Danger Zone (TDZ). What range of temperatures do most pathogens grow the fastest? Between 70°F and 125°F Between 41°F and 135°F Neither Both Wrong! Thats right! 34 / 38 Fish do NOT produce Histamine, but these fish could be contaminated with pathogens that do: • Tuna• Bonito• Mackerel• Mahi Mahi If a fish is contaminated with pathogens that produce Histamine, when will they produce it? When the fish remains in the TDZ for too long When the fish is time-temperature abused Neither Both Wrong! Thats right! 35 / 38 Which is an example of a food that has been time-temperature abused? When TCS food has spent too much time in temperatures that pathogens can grow in When TCS food has been in the TDZ for more than four hours Neither Both Wrong! Thats right! 36 / 38 What does immediate service mean? When cooked food spends no time in the TDZ before served When food is served and eaten directly after cooking Neither Both Wrong! Thats right! Immediate service is when food is immediately served to a guest after cooking instead of being hot held for service to a guest later. 37 / 38 Food must be reheated correctly before being placed in a hot-holding unit. Hot-holding equipment should NOT be used to reheat food unless it was designed for this purpose. Why? It may reheat the food too slowly The food may NOT pass through the TDZ fast enough Neither Both Wrong! Thats right! 38 / 38 Why should you make procedures for food preparation that limit the amount of food removed from a cooler at once? To prevent cross-contamination To limit its time in the TDZ Neither Both Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
