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All of the following are Time/Temperature Control for Safety Foods (TCS) EXCEPT:

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All of the following are Time/Temperature Control for Safety Foods (TCS) EXCEPT: <u>Processed garlic oil mixtures </u>

<h2>Further Explanation </h2>

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