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Answer :
Ready-to-eat TCS (Time/Temperature Control for Safety) food can be held for up to 7 days if stored at 41°F (5°C) or below. After that, it must be discarded.
Temperature Control: TCS foods should be kept out of the 'danger zone,' which is between 40°F (4°C) and 140°F (60°C). Bacteria grow rapidly in this temperature range, increasing the risk of foodborne illness.
Hot Foods: Hot foods should be maintained at a temperature of 140°F or higher. Use heat sources such as chafing dishes, warming trays, or slow cookers to keep these foods at the proper temperature until served.
Cold Foods: Cold foods should be kept at a temperature of 40°F or lower. Ensure they are refrigerated until they are ready to be served.
Time Control: Perishable foods left in the danger zone (between 40°F and 140°F) for more than two hours should be discarded. This prevents the rapid multiplication of bacteria which can make the food unsafe to eat.
Storage: Refrigerate perishable leftovers as soon as possible, ideally within two hours. Divide large amounts of leftovers into shallow containers to allow them to cool quickly and evenly in the refrigerator.
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Rewritten by : Jeany
TCS items that are prepared food for consumption can be eaten without risk during a 4-hours interval.
. Nevertheless, if they have still not been kept at a consistent temperature, the food should be thrown away after 4 hours. Without using any temperature controls, hot and cold foods could be served for up to four hours before being removed. foods that have been refrigerated, are ready to eat (RTE), and are processed under time-temperature control (TCS) on-site or in a food processing facility after the package has been opened. shredded cheese. Within seven days, food must be consumed, sold, or thrown away. 41 to 135 degrees F is the danger zone for temperatures in 4 hours. the longer pathogens have to multiply. The intention is to cut down on the amount of period TCS food is exposed to dangerous temperatures. Food that has been kept in this temperature for four or even more hours must be thrown out.
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