What does the abbreviation TDZ stand for in food safety?

The abbreviation TDZ stands for Temperature Danger Zone. This is a critical concept in food safety, referring to the temperature range between 41°F and 135°F (5°C to 57°C) in which bacteria can multiply rapidly. Keeping food out of the TDZ is essential to prevent foodborne illness, as temperatures within this range provide ideal conditions for pathogens to thrive.

Maintaining food either below 41°F or above 135°F is crucial for food safety practices. When food is allowed to remain in the Temperature Danger Zone for too long, the risk of bacterial growth increases significantly, which can lead to foodborne diseases. Understanding and monitoring the TDZ helps food handlers ensure that food is kept at safe temperatures throughout preparation, cooking, and serving processes.