SafeFood Lesson 3 Page 4

Introduction Lesson 1
What's
bugging
you?
Lesson 2
What are
Consumer
Control
Points?
Lesson 3
Where is the
DANGER
ZONE?
Lesson 4
Who is
FAT TOM?

Contact
Glossary
References

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Food Safety Lessons Introduction Lesson One: Whats Bugging You? Lesson Two: What are Consumer Control Points? Lesson Three: Where is the Danger Zone? Lesson Four: Who is FAT TOM? Glossary of Terms Food Safety References Contact the Food Safety Project Team
Lesson Three: Where is The Temperature Danger Zone?
(continued)

The turkey has been left to thaw uncovered at room temperature. Art knows that food should be thawed in the refrigerator, just before cooking, in a microwave, or in cold running water below 70°F. If the water is too warm, it will cause the exterior to enter the TDZ while the interior portion is still frozen.

What will Art do?

What should be done?

Where are superheros when you need them?

Cooker and Faren Heit arrive just in time. They educate people about the TDZ while fighting the evil Contaminator.

They hear the desperate restaurant owner's plea for help--his turkey is near the TDZ!

Will they make it in time?

 
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