Glossary beginning with D
- Danger Zone
The dangerous range of temperature between 40 degrees F and 140 degrees F when most bacteria can grow and reproduce rapidly to infective doses. Those areas most prone to breakdowns in good handwashing and gloving practices.
Failure to meet any critical limit.
The weakening of liquids, usually by adding water. Cleaning agents are diluted from concentrates to useable strengths.
- Dirty Dozen
The reduction (by chemicals or physical methods) of the number of microorganisms in the environment, to a level safe for food preparation and consumption.
Or doff, the act of removing gloves from hands.
Or don, the act of putting gloves on hands.
"Asleep." Most bacteria stop growth and activity below 40 degrees F. They return to activity and growth when they warm up.
SaniTwice® for Catered Events
Uncompromized hand cleanliness for those serving food at venues without running water.