For food safety handlers, understanding what is TDZ is considered the secret weapon against foodborne illness and cross-contamination.
In this blog post, we will answer some of the most frequently asked questions regarding this topic.
Our answers will help the reader identify the exact meaning of TDZ, how is it crucial to avoid it for food safety, and also some practices to control this life-threatening hazard.
What does TDZ stand for
TDZ stands for TEMPERATURE DANGER ZONE, which is an expression food handlers are using regularly.
This is a specific temperature range where harmful bacteria can multiply rapidly.
This temperature is ranging between (40 – 140 ° F), which equals (4 – 60 ° C)
Sometimes, specialists need to be more specific and say that the most critical spot of this temperature danger zone is between (70 – 135 ° F), and they call this the super TDZ.
So, now let’s answer another common question. What makes this temperature so dangerous in food safety?
Why should food handlers care about the temperature danger zone
As we just mentioned, there is a significant increase in the reproduction rate of bacteria in this zone.
This means that the bacteria now have a higher chance to enter the body, attack the immune system more aggressively, and cause its harmful effects and illnesses.
Bacteria like:
The most common bacterial species (which are called THE BIG FOUR) are:
Salmonella – Campylobacter – Escherichia coli – Listeria monocytogenes
These big four are responsible for more than 48 million foodborne illness cases annually in the US.
This is according to the Center of Disease Control and Prevention (CDC).
Recently, a Listeria outbreak in Michigan has occurred and proved this fact by killing many victims.
Symptoms:
These bacteria can cause a variety of complaints, which might be mild symptoms like diarrhea, vomiting, and abdominal cramps.
But also, the symptoms can be life-threatening. The extent depends on many factors, like the immune system condition, age, and dose intake.
Other benefits:
Caring about the temperature danger zone can earn positive feedback from many parties who concerned about your business
Not only the happy customers you will serve, but also, food safety governmental agencies and third party auditors.
This feedback can improve your business market value and save you from penalties.
So, how can we avoid falling into this TDZ ??
Most effective practices to avoid TDZ
- Always make sure that your food handlers are aware of the TDZ and help them gain enough knowledge about its impact on your business.
- This competency level should include cooking and cooling best practices.
For example: they need to know the ideal techniques to ensure rapid cooling for hot prepared foods.
This rapid cooling will help bring the temperature of cooked food down quickly and inhibit the pathogen growth.
- Equip your kitchen with essential monitoring tools, like food thermometers.
Many other temperature control tools, like hot holding cabinets, steam tables, and ice baths facilitate proper hot holding and rapid cooling.
- Always make sure to keep your measurement tools valid, calibrated, and always in good condition.
- Effective supervision and consultation are very powerful tools to improve your food safety performance generally.
- Make sure to keep some essential records like inspection certificates and maintenance programs.
Conclusion
Now, we identified the TDZ (Temperature Danger Zone) and explained why it is very dangerous in food safety.
Then we identified the big four bacterial species that are responsible for huge foodborne illness count.
Also, we got an idea of the range of health effects of these bacteria.
And finally, we listed some of the best practices to help you avoid falling in the TDZ.
You are more than welcome if you want to check the best way to prevent poor food safety by checking this blog post.
And to avoid many storage practices that can cause cross-contamination you can read this post.
