Food Acidity Temperature Time Oxygen Moisture 2-5 DVD Review What two FAT TOM conditions will you be able to control in your operation? 2-6 Time Temperature DVD Review What is the temperature range of the temperature danger zone? 41°F to 135°F (5°C to 57°C) 2-7 DVD Review What are some basic characteristics of bacteria? 2-8 They ... Jan 22, 2014 · Avoid this penalty by keeping hot food hot and cold food cold. Do not keep food on the buffet at room temperature for more than two hours. Hot foods need to have a hot source to keep them out of the Danger Zone. Bacteria multiply rapidly between 40˚F – 140˚F.
Rice in the rice holder in a temperature of 129 FDiscard the out of temperature rice.All TCS food , ready to eat food items shall be stored out of temperature danger zone, for cold holding have to be 41 F and under, for the hot holding temperature have to be maintained 135 F and above.