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  2. FAT TOM - Wikipedia

    en.wikipedia.org/wiki/FAT_TOM

    Foodborne pathogens grow best in temperatures between 41 and 135 °F (5 and 57 °C), a range referred to as the temperature danger zone (TDZ). They thrive in temperatures that are between 70 and 104 °F (21 and 40 °C). [3] O: Oxygen Almost all foodborne pathogens are aerobic, that is requiring oxygen to grow.

  3. ServSafe - Wikipedia

    en.wikipedia.org/wiki/ServSafe

    ServSafe is a food and beverage safety training and certificate program administered by the US National Restaurant Association. The program is accredited by ANSI and a US nonprofit called the Conference for Food Protection. [ 1 ]

  4. Danger zone (food safety) - Wikipedia

    en.wikipedia.org/wiki/Danger_zone_(food_safety)

    Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 40 to 140 °F (4 to 60 °C). [ 1 ] [ 2 ] [ 3 ] The FSIS stipulates that potentially hazardous food should not be stored at temperatures in this range in order to prevent foodborne illness [ a ] and that food that remains ...

  5. United States Department of Agriculture - Wikipedia

    en.wikipedia.org/wiki/United_States_Department...

    The United States Department of Agriculture (USDA) is an executive department of the United States federal government that aims to meet the needs of commercial farming and livestock food production, promotes agricultural trade and production, works to assure food safety, protects natural resources, fosters rural communities and works to end hunger in the United States and internationally.

  6. De Wallen - Wikipedia

    en.wikipedia.org/wiki/De_Wallen

    Brothel owners and room operators often require health certificates such as the SERVSAFE test before employing or leasing rooms. [ 5 ] To counter negative publicity, Mariska Majoor, founder of the Prostitution Information Center , organized two "open days" in February 2006 and March 2007, allowing visitors access to some window brothels and ...

  7. Cold chain - Wikipedia

    en.wikipedia.org/wiki/Cold_chain

    A cold chain is a supply chain that uses refrigeration to maintain perishable goods, such as pharmaceuticals, produce or other goods that are temperature-sensitive. [1] Common goods, sometimes called cool cargo, [2] distributed in cold chains include fresh agricultural produce, [3] seafood, frozen food, photographic film, chemicals, and pharmaceutical products. [4]