Temperature Danger Zone, what it is and how to understand it.

The temperature danger zone (TDZ), is the range of temperatures where foodborne illness causing bacteria can grow. For this post, all temperatures are listed in degrees Fahrenheit.

How is it defined?

The standard temperature danger zone, as defined within the FDA model food code, is from 41 degrees to 135 degrees; however, the Food Safety Inspection service of the USDA regulates it from 40 degrees to 140 degrees. It must be noted that different states and health department jurisdictions have different requirements for the temperature danger zone.

Some states have the low portion at 40 degrees, and some states have the high portion at 140 degrees. These distinctions are mainly for commercial food establishments, and I am providing them here for informational purposes only. When in doubt, go for the most restrictive so you are not in violation of local laws. When I was studying for my doctorate degree, I had to do research on all states and jurisdictions requirements. Maryland, had their danger zone listed as “That temperature at which bacteria grows”, with no actual numbers listed.

What are the required time limits?

It is best to minimize the amount of time that the foods are within the danger zone. The MAXIMUM amount of time an item may be in the temperature danger zone is for four (4) hours. This time is cumulative. when you buy an item at the store, and it sits in the trunk of your car for an hour before you get home, that is one hour in the temperature danger zone that you have already used. Then, if you then decide to separate it into smaller items, the time that you work on it will also add to the time it is in the temperature danger zone. If possible, you should have in your car, a cooler of some type that will help keep cold items out of the temperature danger zone.

The better you are at being able to regulate the time an item is in the temperature danger zone. The better you will be at keeping foodborne illness causing bacteria from growing on your food items.

If you have any questions about anything that is presented in these lessons, or have a question about anything regarding food safety, please feel free to contact me.

Check Dr. Mc Keown’s blog daily to see what information we have to share during September, the #National #Foodsafety #Education Month, #NFSM.

Tomorrow’s Lesson: What is Listeria monocytogenes?