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Answer :
Final answer:
You should label all ready-to-eat TCS food that is prepped in-house and held longer than 24 hours. TCS foods must be stored correctly to prevent foodborne diseases, and labeling helps track this. Proper food safety, including temperature control and handwashing, is essential to avoid bacterial growth.
Explanation:
You should label all ready-to-eat TCS food that is prepped in-house and held longer than 24 hours. TCS foods are Time/Temperature Control for Safety foods, which are susceptible to pathogen growth when not stored under the correct temperature and time conditions. These include items like cut fruits, cooked vegetables, and deli meats. Proper labeling ensures that the food is used or discarded within an appropriate timeline to prevent foodborne diseases. It's essential to keep these foods out of the Temperature Danger Zone between 4°C and 60°C (40°F and 140°F) to inhibit the rapid growth of microorganisms. Consistent with food safety protocols, you should keep perishable foods refrigerated and never leave them out at room temperature for more than two hours to avoid bacterial growth. Regular handwashing before and after handling food, as well as proper cleaning and cooking practices, are crucial for preventing foodborne illnesses.
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