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. 

   

  DEVIATION
  Failure to meet any critical limit.*

  DIARRHEA
  Three or more loose stools within a 24-hour period. Bacteria, parasites or viruses can cause diarrhea.

  DILUTION
  The weakening of liquids, usually by adding water. Cleaning agents are diluted from concentrates to useable strengths.

  DIRTY DOZEN
  A survey of a facility's most likely harbors of bacteria and viruses that could lead to an illness outbreak; most often found in the kitchen, restrooms and customer service areas. 

  DISINFECTION
  The reduction (by chemicals or physical methods) of the number of microorganisms in the environment, to a level safe for food preparation and consumption. Chemical disinfection kills bacteria, but does not destroy their spores.

  DON/DONNING
  The act of putting gloves on hands.

  DOFF/DOFFING
  The act of removing gloves from hands. 

  DORMANT
  "Asleep." Most bacteria stop growth and activity below 40 degrees F. They return to activity and growth when they warm up.