FSA Training

Check out our brief overview of the importance of Time & Temperature Control when handling food

FOOD SAFETY 101, Preventing Foodborne Illness Isn’t Rocket Science, Ed. I | FSA Training - ServSafe Certification & Food Health Time & Temperature Control THE TDZ Foodborne pathogens, the unfriendly microorganisms that cause illness, grow rapidly between 41ºF and 135ºF. (If you prefer the Celsius scale, it’s 5ºC to 57ºC.) The range between 41º and 135º is referred to as the “TDZ… Temperature Danger Zone.” When ...