What is the upper limit of the FDA Food Code temperature danger zone for TCS foods?

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Multiple Choice

What is the upper limit of the FDA Food Code temperature danger zone for TCS foods?

Explanation:
The temperature danger zone for time/temperature controlled for safety (TCS) foods is the range where bacteria can multiply rapidly. For hot holding, 135°F is the boundary above which foods are considered outside the danger zone. Keeping hot foods at 135°F or higher slows or stops the growth of most pathogens, which is why 135°F is the upper limit used in the FDA Food Code. So, 125°F and 130°F are still within the danger zone, while 140°F is above the boundary—but the defined upper limit is 135°F.

The temperature danger zone for time/temperature controlled for safety (TCS) foods is the range where bacteria can multiply rapidly. For hot holding, 135°F is the boundary above which foods are considered outside the danger zone. Keeping hot foods at 135°F or higher slows or stops the growth of most pathogens, which is why 135°F is the upper limit used in the FDA Food Code.

So, 125°F and 130°F are still within the danger zone, while 140°F is above the boundary—but the defined upper limit is 135°F.

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