Temperature Danger Zone Reminder
Food handlers must keep TCS (time/temperature control for safety) foods out of 41°F–135°F to prevent pathogen growth. Both TXDSHS and ANSI courses stress this concept.
Related Terms
Cold Holding
Storing perishable foods at or below 41°F to slow bacterial growth. Food handler courses emphasiz...
Read MoreHot Holding
Keeping cooked foods at or above 135°F until served. Steam tables or heat lamps are commonly used...
Read MorePathogen Growth
The multiplication of bacteria, viruses, or parasites in food under improper time/temperature con...
Read MoreSafe Cooling
Reducing food temperature from 135°F to 70°F within two hours, and 70°F to 41°F within the next f...
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