TDZ stands for Temperatue Dange Zone
The zone for TDZ is from 41 degrees F to 135 degrees F
It takes roughly 20-30 mins for bacteria to double.
Food should spend no more than 4 hours in TDZ
To wash your hands properly, use hot water and soap, then dry thoroughly.
Time-temperature abuse is when food isn't heated properly to kill micro-organisms, or it wasn't cooled properly.
Cross-contamination is when bacteria is spread from one object to another by touch. Cross-contamination can be prevented by always washing your hands and utencils, and never using the same utencil on something raw and on something cooked. Foods need to be stored a certain way in the fridge because it could cross-contaminate something if not packaged well enough.
We use items like dairy products, and meats that have a sell by date because they can go bad!
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