Thank you for visiting Ready to eat TCS Time Temperature Control for Safety food must be marked with the date by which it must be sold True or False. This page is designed to guide you through key points and clear explanations related to the topic at hand. We aim to make your learning experience smooth, insightful, and informative. Dive in and discover the answers you're looking for!
Answer :
Food that has been chilled and is ready to eat (TCS) and stored for more than 24 hours needs to be date-marked to make sure it's consumed there, sold, or thrown out within 7 days.
Raw, cooked, or partially cooked animal products, such as milk, meat, poultry, eggs, or other dairy products. prepared plant-based food, including pasta, potatoes, and rice. foods made from plants, like raw seed sprouts, melons, tomatoes, and leafy greens. The term "temperature danger zone" refers to the range of temperatures when disease-causing bacteria flourish in TCS food. 41 to 135 degrees Fahrenheit is the danger zone for temperatures. The temperature danger zone must be passed by TCS food as rapidly as feasible. Always keep hot food hot and cold food cold. Milk and dairy products, eggs, meat (beef, pig, and lamb), poultry, fish, shellfish, and crustaceans are examples of foods that need time and temperature control for safety, or TCS foods.
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Final answer:
True, ready-to-eat TCS (Time/Temperature Control for Safety) foods must be clearly marked with a sell-by or use-by date to ensure they are consumed when safe and to prevent potential foodborne illnesses.
Explanation:
The statement 'Ready-to-eat TCS food must be marked with the date by which it must be sold' is true. TCS foods, or time/temperature control for safety foods, are types of food that require specific time and temperature controls to prevent the growth of bacteria and other pathogens. These foods must be properly labeled with a sell-by date or use-by date to ensure they are consumed when still safe. For example, a package of deli meat or a container of cut fruit would need to have a clearly written date by which it should be sold or thrown away to prevent potential foodborne illness.
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