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Temperature Danger Zone Flashcards

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

Read the first 6 Temperature Danger Zone flashcards as text

  1. What is the temperature range of the Temperature Danger Zone (TDZ) according to Nevada food safety regulations?

    Answer: 41°F to 135°F (5°C to 57°C)

    The Temperature Danger Zone in Nevada follows the FDA Food Code: 41°F to 135°F (5°C to 57°C). Bacteria multiply most rapidly in this range, potentially doubling every 20 minutes under ideal conditions.

  2. TCS food left in the Temperature Danger Zone for more than how many cumulative hours must be discarded?

    Answer: 4 hours

    TCS food that has been in the Temperature Danger Zone for a cumulative total of more than 4 hours must be discarded. After 4 hours, bacterial populations may have reached dangerous levels that cannot be corrected by cooking.

  3. A pot of soup is removed from the stove and placed on a counter at room temperature (72°F) to cool before refrigeration. What is wrong with this practice?

    Answer: Cooling at room temperature keeps the soup in the TDZ for too long, allowing dangerous bacterial growth

    Cooling TCS food at room temperature keeps it in the Temperature Danger Zone for an extended period, allowing bacteria to multiply to dangerous levels. Nevada regulations require the two-stage cooling method for hot TCS foods.

  4. Which of the following foods is a TCS (Temperature-Controlled for Safety) food that must be kept out of the Temperature Danger Zone?

    Answer: Sliced cantaloupe

    Sliced cantaloupe is a TCS food. Once cut, the protective rind is removed, the water activity and pH of the flesh support bacterial growth, and the food must be kept cold at or below 41°F.

  5. During a buffet service, hot TCS foods must be held at a minimum temperature of:

    Answer: 135°F (57°C)

    Hot TCS foods must be held at a minimum internal temperature of 135°F (57°C) during buffet or steam table service to keep them out of the Temperature Danger Zone.

  6. A food handler checks the temperature of rice in the steam table and finds it is 128°F. What is the correct action?

    Answer: Rapidly reheat the rice to at least 165°F before returning it to hot holding at 135°F or above

    Rice at 128°F is in the TDZ and below the 135°F hot-holding minimum. It must be rapidly reheated to 165°F and returned to proper hot holding at 135°F or above — it cannot simply be held at the current temperature.