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.
This occurs when food is: not cooked to the recommended minimum internal temperature, not held at the proper temperature, or not cooled or reheated properly. The longer food is in the temperature danger zone, the more time pathogens have to grow. The goal is to reduce the amount of time TCS food spends in the temperature danger zone. If food is held in this range for four or more hours, you must throw it out.