Danger zone in food handler manual

• The food handler will be able to identify the danger zone as any temperature between 41°F and °F. • The food handler will be able to identify that food being cooled or heatedFile Size: KB.  · The food danger zone is simply the temperature range that promotes the growth of bacteria, making food most prone to cause food poisoning and other foodborne illnesses. This is why it is important to understand what the food danger zone is, so you can prevent exposing your food to this temperature level. As a food handler you are the first line of defense in keeping the food safe. Objectives This manual has been developed to provide you with the knowledge you need to help keep food safe. Once you have completed your reading you should be able to: 1. Identify the hazards which can cause foodborne illness. 2. Understand the importance of correct hand washing and your .

4 Ways Food Becomes Contaminated 1. Time-Temperature Control -TCS foods are left in the danger zone for 4 hours 2. Cross Contamination Contaminants cross to a food that is not going to be cooked any further 3. Poor Personal Hygiene Food handlers cause the food-borne illness 4. Poor Cleaning Sanitizing. Danger Zone (41 °F - °F). Food Handlers leaving food out too long at room temperature can cause bacteria (such as Staphylococcus aureus, Salmonella Enteritidis, Escherichia coli OH7, and Campylobacter) to grow to dangerous levels that can cause illness. Bacteria grow most rapidly in the range of temperatures between 41°F and Food Handler's Manual‐ Table of Contents Identify why foods should not be held between 41° F and ° F (the "Danger Zone"). (As a best practice, the Office of Child Care recommends foods not be held between 41 ° F and.

As a food handler you are the first line of defense in keeping the food safe. Objectives This manual has been developed to provide you with the knowledge you need to help keep food safe. Once you have completed your reading you should be able to: 1. Identify the hazards which can cause foodborne illness. 2. Understand the importance of correct hand washing and your health. 3. Know safe food temperatures to avoid the Danger Zone. 4. Temperature (Danger Zone = 41°F°F) Time (more time in the Danger Zone = more change for bacterial growth) Oxygen (some need it, some don’t) Moisture (the more water = the more bacteria can grow). • The food handler will be able to identify the danger zone as any temperature between 41°F and °F. • The food handler will be able to identify that food being cooled or heated.