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Answer :
Food prepared on-site for TCS that will be retained for more than 24 hours needs to be date-marked.
Refrigerated fully prepared, TCS food stored for more than 24 hours must be date-marked to ensure that it is either devoured on the premises, sold, or thrown within seven days. This is done to monitor and restrict refrigeration duration. Pathogens are disease-causing bacteria, viruses, or parasites.
TCS food must be chilled to 41°F or lower for 6 hours after being thoroughly cooled from 135°F - 70°F in 2 hours. Within four hours, TCS food made with components at room temp must be chilled to 41°F or less. Eat the food again quickly within two hours.
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