You are more healthy on natural foods
True but ask 2 face just in case
All of the following are Time/Temperature Control for Safety Foods (TCS) EXCEPT: <u>Processed garlic oil mixtures
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<h2>Further Explanation
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Time-Temperature Control for Safety (TCS) food is the food that needs to be kept at the proper temperature to prevent the growth of microorganisms and the production of toxins.
What are these foods
Potentially Hazardous Food
The type of the food that is susceptible to microorganism including harmful bacteria. Since they are more susceptible to microorganisms compared to others, application of TCS is needed.
What makes them more susceptible to microorganisms?
The nature, characteristic and composition of this food makes it ideal for the bacteria to live and grow. Such food are of the following origin:
- meat, fish, poultry, dairy and <u>eggs either raw or cooked;</u>
- plant origin that has undergone heat treatment like <u>cooked vegetable</u> or baked or texturized
How to apply TCS
Never leave potentially hazardous food at the Danger Zone for more than 2 hours.
- Danger zone (40 ℉ - 140 ℉) is the range of temperature that is
very suitable for harmful bacteria to grow rapidly.
- Maximum holding time of food at the Danger Zone (40 ℉ - 140 ℉) is 2 hours. After 2 hours it is expected that bacteria has grown to unsafe levels.
- Keep hot food hot—at or above 140 °F. Place cooked food in chafing dishes, preheated steam tables, warming trays, and/or slow cookers.
- Keep cold food cold—at or below 40 °F. Place food in containers on ice.
- Freezer temperature must be kept ideally at below -0.4 °F .
- Chiller must be kept at or below 41 °F .
- When cooking raw meat and poultry, food handlers must ensure that the meat’s internal temperature has reached the safe minimum temperature and rest time. A food thermometer must be used to check the temperature. When roasting, the oven temperature must not be lower than 325 °F. Cooking to a safe minimum cooking temperature destroys harmful bacteria that cause food borne illness.
Safe Minimum internal Temperature and Rest Time for Meat
- Poultry (All poultry, minced, whole, chopped and stuffing) - 165ºF
- Beef, Pork, Veal, and Lamb (chops, roasts, steaks) - 145ºF with a 3 minute rest time
Learn more:
- Cross Contamination brainly.com/question/1727840
- Food Label brainly.com/question/5830491
Keywords: TCS, food, food safety
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1. In Denmark a 4 year old boy goes to day care, learns, goes home, watches tv while his parents cook dinner, plays a game with his dad, goes to bed at 8pm (mom reads story, gives him a kiss, and wishes him goodnight) Lars played with air planes
2. In a Mayan village in Guatemala 5 year old Mari helps mom cook, holds 2 year old brother away from fire (responsible to keep him safe), father comes home for midday meal. Mari continues to work w/ mom and care for little brother; fetches wood and water; aunt and cousin comes to play and pretend to make dolls take tortillas to sell; Mari's older sister sells tortilla but it will be Mari's duty soon; at night family gathers at ever-smoldering fire and Mari sits in dads lap, the next morning she wakes and doesn't remember falling asleep next to her sister
3. Sleeping alone Lars learns individualism, Mari sleeps with others and learns that she is always intertwined with others in bonds of mutual support and obligation
