Respuesta :
Health inspectors want to see that no potentially hazardous (TCS) foods are kept for more than 7 days
Further Explanation
Potentially Hazardous Food 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, Time-Temperature Control (TCS) is required for the safety of consumers because keeping this food at the proper temperature can slow down or destroy the bacteria.
Ready-to-eat 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.
Date Marking 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.
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Keywords: Potentially Hazardous Food, Ready to Eat, Date Marking
Potentially hazardous foods should not kept for more than 7 days.
Further Explanation:
Time/temperature controls for safety (TCS) foods are type of foods which should be labelled at the time of preparation to avoid eating contaminated foods. TCS foods have suitable moisture, warmth and required nutrients necessary for bacterial growth so bacterial population can double in every twenty minutes. These type of foods have high carbohydrate and protein levels and it has slightly acidic or neutral condition which supports bacterial growth.
Some of the common TCS foods are meat products, dairy products, cooked vegetables, protein-rich plants and other carbohydrate and protein rich foods. The temperature danger zone is between 41 to 135° F where the bacteria growth is high and its population becomes double in number. The time spent in the temperature danger zone of TCS foods should be minimized in order to ensure its safety for consumption. Therefore, when kitchen laborer prepares the food it is very necessary to demarcate any food that is going to be held for more than a day in order to check that no potentially hazardous (TCS) foods are kept more than seven days.
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Answer Details:
Grade: High school
Subject: Biology
Chapter: Food and health
Keywords:
Time/temperature control for safety (TCS), bacterial population, acidic, temperature danger zone, potentially hazardous, carbohydrate, protein, vegetables, bacteria, population, food.
