Answer:
Explanation:
Food that are dependent on Time and Temperature Control for Safety is often termed as TCS food.
TCS food has varying inherent properties that permits it to be suitable for bacterial growth, this properties entails the water content , protein, and a neutral or slightly acidic pH.
TCS food varies from whole food or already cooked ones such as casserole. TCS food may be from plant or animal origin. Examples of such foods are Milk and other dairy products, Meat, Fish e.t.c
It is necessary for a TCS food to be kept at the right internal temperature even after cooking.
Cold TCS food should be kept at a temperature of 41 F (5 C) or colder, while HOT TCS FOOD SHOULD BE KEPT AT A TEMPERATURE of 135 F (57 C) or hotter.
Covers keep the adequate temperature of TCS food. It's important to note that cooked food at the temperature danger zone (41 F - 135 F) longer than four hours needs to be discarded and not consumed for health safety.
