SNHD Temperature Danger Zone 1

Question 1

According to the SNHD, what is the Temperature Danger Zone (TDZ)?

Accepted Answer

41°F to 135°F

Answer

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?

Accepted Answer

135°F

Answer

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?

Accepted Answer

41°F

Answer

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?

Accepted Answer

At least every 4 hours

Answer

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?

Accepted Answer

A tray of cut melons on a buffet line at 55°F.

Answer

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.

SNHD - Southern Nevada Health District Practice Test

SNHD - Southern Nevada Health District Practice Test

SNHD Temperature Danger Zone 1