Tcs foods must be time and temperature controlled: Select all that apply
- Raw or undercooked animal products (such as meat, poultry, seafood, and eggs)
- Cooked rice, pasta, and other grain products
- Cut fruits and vegetables
- Dairy products (such as milk, cheese, and yogurt)
- Tofu and other soy products
- Sprouts and sprout seeds
- Heat-treated plant food (such as cooked beans or potatoes)
Here are some key points to consider regarding time and temperature control for TCS (Temperature Control for Safety) foods:
1. Foods such as meat, poultry, seafood, dairy products, cooked rice, beans, sauces, soups, and certain fruits and vegetables are categorized as TCS foods.
2. TCS foods must be held at safe temperatures to prevent the growth of harmful bacteria or the formation of toxins.
3. The temperature danger zone for TCS foods is between 41°F (5°C) and 135°F (57°C).
4. To ensure time and temperature control, TCS foods should be stored in the refrigerator at or below 41°F (5°C) and kept hot at or above 135°F (57°C).
5. When reheating TCS foods, they should be heated to an internal temperature of at least 165°F (74°C) for 15 seconds to kill any bacteria.
Therefore, the correct answers to the question "TCS foods must be time and temperature controlled" are:
- TCS foods should be stored at or below 41°F (5°C) and above 135°F (57°C).
- TCS foods should be reheated to at least 165°F (74°C) for 15 seconds.