What Is Temperature Danger Zone?
The temperature range of 41°F to 135°F in which pathogens grow most rapidly in food. Keeping TCS food out of this range is the core goal of most time-and-temperature controls.
Temperature Danger Zone across 3 exams
Temperature Danger Zone appears on the following exams. Each defines it in the context candidates are tested on:
- ServSafe Manager
- The temperature range of 41°F to 135°F in which pathogens grow most rapidly in food. Keeping TCS food out of this range is the core goal of most time-and-temperature controls.
- ServSafe Food Handler
- The temperature range of 41°F to 135°F, where pathogens grow most rapidly. TCS food left in this range for more than four hours total must be thrown out.
- ServSafe Alcohol
- The temperature range in which pathogens grow most rapidly, from 41°F to 135°F. TCS food must not remain in this range for more than four hours in total or it must be discarded.