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Answer :
Ready-to-eat TCS (Time/Temperature Control for Safety) food must be marked with the date by which it must be sold within 7 days.
Date Marking for Ready-to-Eat TCS Food: Ready-to-eat TCS food includes items like deli meats, prepared salads, or cooked foods.
These foods are typically date marked to ensure that they are used within a specific timeframe to prevent the growth of harmful bacteria and maintain their quality.
Seven-Day Rule: In many food safety guidelines, ready-to-eat TCS food should be marked with the date on which it was prepared or opened and can be safely stored and sold for up to seven days.
This allows for proper inventory control and ensures that the food remains safe to consume.
Storage and Use: Once the food is marked with the preparation or opening date, it is essential to store it at the correct temperature (usually 41°F or below) and follow proper hygiene practices.
The seven-day rule helps food establishments manage their inventory effectively and maintain food safety standards.
Quality Assurance: While the primary concern is food safety, proper date marking also helps maintain food quality. It ensures that customers receive fresh and safe products while minimizing food waste.
Labeling and Monitoring: Food establishments should have clear labeling practices and effective monitoring systems to track the date-marked items. This includes rotating stock to use the oldest items first and discarding items that have exceeded the seven-day limit.
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Refrigerated ready-to-eat, TCS food stored for more than 24 hours shall be date-marked to guarantee that the food is either consumed on the premises or sold or disposed within seven (7) days to monitor and limit refrigeration time. Bacteria, viruses, or parasites that cause disease are referred to as pathogens.
Refrigerated, ready-to-eat (RTE), time-temperature control (TCS) foods manufactured on-site or by a food processing plant after the package has been opened.
TCS foods that are ready to eat should only be stored for a maximum of four (4) hours without temperature control following preparation.
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