ServSafe Manager Exam Prep 88, The Temperature Danger Zone — 41°F to 135°F Titelbild

ServSafe Manager Exam Prep 88, The Temperature Danger Zone — 41°F to 135°F

ServSafe Manager Exam Prep 88, The Temperature Danger Zone — 41°F to 135°F

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This podcast is made by Ran Chen, who holds an EA license, Insurance and Securities licenses (Series 6, 63, 65), and the CFP® designation. He is passionate about opening access to high-quality exam preparation resources and helping learners prepare more effectively for professional certification exams. In this episode you will learn: - The Temperature Danger Zone is strictly between 41°F and 135°F, with the most rapid bacterial growth occurring between 70°F and 125°F. - Hot TCS food must be held at or above 135°F, while cold TCS food must be held at or below 41°F. - Food left in the danger zone for four hours or more must be discarded; checking the temperature every two hours allows time for corrective action. - The two-stage cooling process is critical: cool food from 135°F to 70°F within two hours, and then from 70°F to 41°F within the next four hours. - Failing to meet the first stage of cooling requires you to either reheat the food to 165°F and start again, or discard it. For more free exam prep tools, practice questions, and AI-powered explanations, visit https://open-exam-prep.com/ or YouTube Channel: https://www.youtube.com/@Open-exam-prep
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