SNHD Temperature Danger Zone 1 — Questions and Answers
Question 1: According to the SNHD, what is the Temperature Danger Zone (TDZ)?
- 40°F to 140°F
- 41°F to 135°F (Correct answer)
- 50°F to 150°F
- 32°F to 212°F
Correct answer: 41°F to 135°F
The Temperature Danger Zone is the range where bacteria grow most rapidly. The SNHD, following the FDA Food Code, defines this range as 41°F to 135°F (5°C to 57°C).
Question 2: What is the minimum internal temperature for hot holding TCS foods?
- 125°F
- 130°F
- 135°F (Correct answer)
- 140°F
Correct answer: 135°F
To prevent bacterial growth, hot TCS foods must be held at an internal temperature of 135°F (57°C) or higher.
Question 3: What is the maximum internal temperature for cold holding TCS foods?
- 41°F (Correct answer)
- 45°F
- 50°F
- 32°F
Correct answer: 41°F
To prevent bacterial growth, cold TCS foods must be held at an internal temperature of 41°F (5°C) or lower.
Question 4: How often should the temperature of food being held in a steam table be checked?
- Once a day
- Every 6 hours
- At least every 4 hours (Correct answer)
- Only when a customer complains
Correct answer: At least every 4 hours
Regularly checking temperatures ensures that food remains outside the TDZ. Checking at least every 4 hours allows for corrective action to be taken before the food becomes unsafe.
Question 5: Which food item is being held improperly?
- A container of potato salad in an ice bath at 39°F.
- A roast beef in a holding unit at 140°F.
- A tray of cut melons on a buffet line at 55°F. (Correct answer)
- A pot of soup on a steam table at 150°F.
Correct answer: A tray of cut melons on a buffet line at 55°F.
Cut melons are a TCS food and must be held at 41°F or below. A temperature of 55°F is within the Temperature Danger Zone.
Question 6: The range within the TDZ where bacteria grow most rapidly is often called the 'super' danger zone. What is this temperature range?
- 60°F to 100°F
- 70°F to 125°F (Correct answer)
- 80°F to 130°F
- 41°F to 90°F
Correct answer: 70°F to 125°F
While the entire range of 41°F to 135°F is dangerous, bacteria multiply fastest between 70°F and 125°F. This is why the first stage of cooling (135°F to 70°F) must be done so quickly.
Question 7: When using time as a public health control for cold food, what is the maximum amount of time the food can be held without temperature control, provided it does not exceed 70°F?
- 2 hours
- 4 hours
- 6 hours (Correct answer)
- 8 hours
Correct answer: 6 hours
Cold food can be held without temperature control for up to 6 hours if its temperature never exceeds 70°F. The food must be labeled with the time it was removed from refrigeration and the time it must be discarded.
SNHD Temperature Danger Zone 1
According to the SNHD, what is the Temperature Danger Zone (TDZ)?