Teaches patients skills/techniques and how to use adaptive equipment for participating in activities. Studies, evaluates, and records patients' activities and progress. Requires a bachelor's degree and is certified as a occupational therapist. Familiar with standard concepts, practices, and procedures within a particular field. Relies on limited experience and judgment to plan and accomplish goals.
There are many steps during the process of preparing and serving food in which time and temperature must be controlled. Harmful microorganisms grow well in foods held between temperatures of 41 degrees Fahrenheit and 135 degrees Fahrenheit. This temperature range is also known as the Temperature Danger Zone (TDZ). The less time foods spend in the TDZ, the less time harmful microorganisms have to grow.
exists and is an alternate of . Making the world better, one answer at a time. Under ServeSafe guidelines, the max allowable time for food to be in the danger zone is 4 hours. Under ServeSafe guidelines, the max allowable time for food to be in the danger zone is 4 hours. Minor edit?