Health inspectors want to see that no potentially hazardous (TCS) foods are kept for more than 7 days
Further Explanation
<em>Potentially Hazardous Food</em> 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, <em>Time-Temperature Control (TCS) </em>is required for the safety of consumers because keeping this food at the proper temperature can slow down or destroy the bacteria.
<em>Ready-to-eat</em> 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.
<em>Date Marking</em> 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
