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Food is most likely to travel through the TDZ when?
being cooled or thawed
41 F to 135 F
wash, rinse, sanitize
prep table
food worker touching their body
length of time on food
contain lots of protein liquid to allow rapidly grow
worker may carry disease that can effect food
Some foods will be hazardous due to what factor?
being cooled or thawed
41 F to 135 F
wash, rinse, sanitize
prep table
food worker touching their body
length of time on food
contain lots of protein liquid to allow rapidly grow
worker may carry disease that can effect food
TDZ is ?
being cooled or thawed
41 F to 135 F
wash, rinse, sanitize
prep table
food worker touching their body
length of time on food
contain lots of protein liquid to allow rapidly grow
worker may carry disease that can effect food
What is correct about foodborne illness?
being cooled or thawed
41 F to 135 F
wash, rinse, sanitize
prep table
food worker touching their body
length of time on food
contain lots of protein liquid to allow rapidly grow
worker may carry disease that can effect food
What is most likely a contamination to ready to eat foods?
being cooled or thawed
41 F to 135 F
wash, rinse, sanitize
prep table
food worker touching their body
length of time on food
contain lots of protein liquid to allow rapidly grow
worker may carry disease that can effect food
How does bacteria grow on food?
being cooled or thawed
41 F to 135 F
wash, rinse, sanitize
prep table
food worker touching their body
length of time on food
contain lots of protein liquid to allow rapidly grow
worker may carry disease that can effect food
An example of a food contact surface would be ?
being cooled or thawed
41 F to 135 F
wash, rinse, sanitize
prep table
food worker touching their body
length of time on food
contain lots of protein liquid to allow rapidly grow
worker may carry disease that can effect food
Before using a thermometer what should a student do?
being cooled or thawed
41 F to 135 F
wash, rinse, sanitize
prep table
food worker touching their body
length of time on food
contain lots of protein liquid to allow rapidly grow
worker may carry disease that can effect food
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