High School

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You should label all ready-to-eat TCS food that is prepped in-house and held longer than:

1. 12 hrs
2. 24 hrs
3. 48 hrs
4. 72 hrs

Answer :

Final answer:

All ready-to-eat TCS food prepped in-house and held longer than 24 hours must be labeled to ensure food safety and prevent foodborne illnesses due to bacterial growth when improperly handled.

Explanation:

You should label all ready-to-eat TCS food that is prepped in-house and held longer than 24 hrs. TCS foods, which stands for Time/Temperature Control for Safety foods, are susceptible to bacterial growth if they are not handled properly. To ensure food safety, leftovers should be refrigerated promptly, and perishable foods should never be left out at temperatures between 4 and 60 degrees C (40 and 140 degrees F) for more than two hours. Foods kept at room temperature for more than two hours may not be safe to eat, even after reheating, because bacteria can produce toxins that are not destroyed by heat. The importance of regular handwashing, proper storage, and correct cooking temperatures cannot be overstressed in the prevention of foodborne diseases.

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Rewritten by : Jeany

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