Tcs time temperature control for safe food contains protein and

Asked by admin @ 22/11/2021 in Biology viewed by 375 People

When kitchen workers are preparing food it is very important to mark any food that will be held for more than 24 hours. health inspectors want to see that no potentially hazardous (tcs) foods are kept more than ________?

Answered by admin @ 22/11/2021

Health inspectors want to see that no potentially hazardous (TCS) foods are kept for more than 7 days

Further Explanation

Potentially Hazardous Food are food that is susceptible to microorganism including harmful bacteria. What makes this food susceptible is that the nature, characteristic and composition of this food is ideal for the bacteria to live and grow. Such food are of animal origin such as meat, fish, poultry, dairy and eggs either raw or cooked; plant origin that has undergone heat treatment like cooked vegetable or baked or texturized.

Hence, Time-Temperature Control (TCS) is required for the safety of consumers because keeping this food at the proper temperature can slow down or destroy the bacteria.

Ready-to-eat is a food that is either raw or cooked and that will not undergo cooking again prior to consumption. These food are usually categorized as potentially hazardous foods and should be kept refrigerated at all times. Once prepared or opened, date marking should be in place.

Date Marking ready-to-eat (potentially hazardous food) should be marked with a date when it was prepared or opened and must be thrown within 7 days. This 7 day period is placed as a guide that the item, take for example, ready-to-eat burger, when prepared and kept in the refrigerator at not more that 5 degrees Celsius, will be considered dangerous after 7 days.

Learn more

1. Potentially Hazardous Foods brainly.com/question/3326925

2. Food regulation authority brainly.com/question/9222478

3. Shelf life brainly.com/question/954836

Keywords: Potentially Hazardous Food, Ready to Eat, Date Marking

Tcs time temperature control for safe food contains protein and

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