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For about 4 hours ready-to-eat TCS food that was prepped in house be stored if it was held at 41 F or lower.
Certain foods are more likely than others to support the growth of pathogens. TCS foods consist of:
- have significant quantities of protein and carbohydrates
- either neutral or somewhat acidic
Foods that include moisture TCS can be maintained secure by cutting down on the amount of time they spend in the danger zone of temperature (41–135° F). Pathogens quickly proliferate and multiply when food is in the danger zone for temperature, which can make it unhealthy to ingest.
The two most popular methods of preventing the growth of pathogens in restaurants are time and temperature restrictions.
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