The danger zone for TCS foods is between 41°F and 135°F.
24 hours
Ready-to-eat TCS food prepped in-house can be stored for up to 7 days if held at 41F or lower. It must be date marked if held for longer than 24 hours. The label must indicate when the food must be sold, eaten, or thrown out.
sprouts
Intxication & Poisoning
oop
135ºF or above.
An insulated container should be used to transport TCS foods.
TCS stands for Time and Temperature Control for Safety. A TCS food is a type of food that is predisposed to pathogenic growth. By following TCS guidelines you can limit the pathogenic growth on these types of foods. Please keep in mind that foods may be added or excluded from the TCS guidelines from time to time. A good example of this is sliced tomatoes, after the recent salmonella scares they were added!As of 2013 TCS foods include:Milk and Dairy ProductsEggsMeat: Beef, pork, lamb, poultry, fish, shellfish and crustaceans.Baked PotatoesHeat-treated (cooked) plant food ricebeansvegetablesTofu or other soy proteinSliced MelonsCut TomatoesSprouts and Sprout SeedsUntreated garlic-and-oil mixtures
TCS stands for Time and Temperature Control for Safety. A TCS food is a type of food that is predisposed to pathogenic growth. By following TCS guidelines you can limit the pathogenic growth on these types of foods. Please keep in mind that foods may be added or excluded from the TCS guidelines from time to time. A good example of this is sliced tomatoes, after the recent salmonella scares they were added!As of 2013 TCS foods include:Milk and Dairy ProductsEggsMeat: Beef, pork, lamb, poultry, fish, shellfish and crustaceans.Baked PotatoesHeat-treated (cooked) plant food ricebeansvegetablesTofu or other soy proteinSliced MelonsCut TomatoesSprouts and Sprout SeedsUntreated garlic-and-oil mixtures
TCS stands for time and temperature control safety.As of 2013 TCS foods include but are not limited to:Milk and Dairy ProductsEggsMeat: Beef, pork, lamb, poultry, fish, shellfish and crustaceans.Baked PotatoesHeat-treated (cooked) plant food ricebeansvegetablesTofu or other soy proteinSliced MelonsCut TomatoesSprouts and Sprout SeedsUntreated garlic-and-oil mixtures
The requirement for date marking ready-to-eat TCS food prepared on-site was established to primarily address the growth of which pathogen?