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Temperature Danger Zone Flashcards

7 cards from real SNHD practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

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

    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).

  2. What is the minimum internal temperature for hot holding TCS foods?

    Answer: 135°F

    To prevent bacterial growth, hot TCS foods must be held at an internal temperature of 135°F (57°C) or higher.

  3. What is the maximum internal temperature for cold holding TCS foods?

    Answer: 41°F

    To prevent bacterial growth, cold TCS foods must be held at an internal temperature of 41°F (5°C) or lower.

  4. How often should the temperature of food being held in a steam table be checked?

    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.

  5. Which food item is being held improperly?

    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.

  6. The range within the TDZ where bacteria grow most rapidly is often called the 'super' danger zone. What is this temperature range?

    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.

  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?

    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.