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Answer :
Final answer:
Ready-to-eat TCS food prepped in-house must be labeled if held for more than 24 hours and used within 7 days to prevent foodborne illnesses. It is vital to practice safe food handling and temperature control.
Explanation:
Ready-to-eat TCS (Time/Temperature Control for Safety) food that is prepped in-house should be labeled if it will be held for longer than 24 hours. It is important to label these foods with the preparation date so that you can ensure they are used within their safe time frame. According to food safety guidelines, TCS food can only be held for a maximum of 7 days at 41 degrees F (5 degrees C) or lower before it must be discarded. This labeling is crucial to prevent foodborne illnesses by controlling the risk of bacterial growth within the temperature danger zone of 4 to 60 degrees C (40 to 140 degrees F). Furthermore, it's important to maintain regular handwashing and to practice safe food handling, including adequate temperature control, to minimize any risk of contamination.
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