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Answer :
Final answer:
A food handler should check the temperature of TCS foods at least every four hours, with a recommendation of every two hours for safety reasons. The 'danger zone' for bacterial growth is between 40°F and 140°F, and TCS foods should not remain within this range for over two hours.
Explanation:
A food handler must check the temperature of Time/Temperature Control for Safety (TCS) food being held at least every four hours to prevent bacterial growth. However, it is advisable to check every two hours to leave a margin for corrective action if the temperature is out of the safe zone, ensuring food safety. Foods that are TCS need to be kept out of the 'danger zone', which is between 40°F and 140°F, to minimize the risk of bacteria multiplying to dangerous levels.
Failure of temperature control can result in significant health hazards because bacteria multiply most rapidly within this temperature range. Therefore, regular monitoring with a thermometer is essential for food safety. Perishable foods left within this temperature range for more than two hours should be discarded, to avoid the consumption of potentially hazardous foods.
It's crucial to maintain proper food handling temperatures and practices, such as using thermometers to verify food temperatures, refrigerating perishables within two hours after preparation, and never letting food sit at room temperature for more than two hours.
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