Time-temperature Controlled for Safety (TCS) Food

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Time-temperature Controlled for Safety (TCS) Food

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When can serving utensils be stored on a food-contact surface during service?

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What temperature does TCS food need to be stored at?

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Why does ready-to-eat TCS food need to be date-marked when it will be held in cold storage for more than 24 hours?

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Why do salads containing these previously cooked TCS foods need to be handled with special care?

• Leftover eggs
• Leftover tuna
• Leftover pasta
• Leftover chicken
• Leftover potatoes

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Which of these are TCS foods?

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TCS food needs careful handling to prevent time-temperature abuse. What kind of food needs careful handling to avoid contamination?

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What are some examples of the kinds of produce that will become a TCS food after it has been cut, sliced, or opened?

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Why do salads containing TCS ingredients have a higher risk for foodborne illness?

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Which is true when using leftover TCS food?

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Newly cooked TCS food must be cooled from 135°F to 41°F or lower within six hours. The safest way to do this is in two stages. How long should the stages last?

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What are some examples of foods with a pH that is ideal for bacterial growth?

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Which statements are true about TCS food?

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What type of food needs time and temperature control to limit pathogen growth?

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Why do the foods on this list require special care during handling and preparation?

• Ice
• Eggs
• Produce
• Salads containing TCS ingredients

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When done correctly, how long can hot TCS food be held without temperature control?

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TCS stands for Time and Temperature Control for Safety. What does this mean for TCS food?

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Hot TCS food can be held for up to four hours without temperature control. What temperature does this food need to be held at until it’s removed from temperature control and the four hours begins?

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What is the correct internal temperature for holding TCS food?

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Ready-to-eat TCS food, like leftovers, can be stored for seven days at 41°F or lower. When do the seven days begin?

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What situation does NOT require labeling and date-marking TCS foods?

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What kind of food needs time and temperature control for safety?

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Which of these foods do pathogens grow well in?

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Ready-to-eat TCS food held at 41°F or lower must be thrown out after seven days. How do you determine which day this count begins?

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How can time-temperature abuse be avoided?

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Under what conditions can leftover TCS (Time/Temperature Control for Safety) ingredients be used in a new dish?

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How long can ready-to-eat TCS food be stored at 41°F or lower before it must be thrown out?

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According to ServSafe, what surfaces must be cleaned and sanitized at these times?

• After they are used
• Every four hours during continuous use
• Before working with a different type of food
• Between handling different types of raw TCS fruits and vegetables
• When surfaces may have become contaminated due to the interruption of a task

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We usually control temperatures to limit the growth of pathogens when holding or storing TCS food. But how can time be controlled to limit their growth?

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Which is a consumer advisory?

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How can time and temperature be controlled?

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When is it acceptable to serve TCS food that has NOT been cooked to its required minimum internal temperature?

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Which is an example of a food that should be cooked to a minimum internal temperature of 165°F for less than 1 second (instantaneous)?

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Cold TCS food can be held for up to six hours without temperature control. What temperature does this food need to be held at until it’s removed from refrigeration and the six hours begins?

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Which of these are TCS foods?

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What is the correct air temperature for cold storage units?

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When TCS food is held without temperature control, it must be labeled. What should be on the label of cold TCS food when it’s held without temperature control?

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When done correctly, how long can cold TCS food be held without temperature control?

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Which statement is true about TCS food?

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What are the temperature requirements for the delivery of most cold TCS foods?

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When is it NOT acceptable to hold or display TCS food without temperature control?

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When cooked in a microwave, what is the required minimum internal temperature for TCS food (meat, seafood, poultry, eggs)?

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Why do sliced melons, cut tomatoes, and cut leafy greens need to be held or stored at 41°F or lower?

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After cooking, how long do you have to cool TCS food from 135°F to 41°F or lower?

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What are some guidelines for thawing frozen TCS food in a microwave?

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How should eggs, produce, ice, and salads containing TCS ingredients be handled and prepared?

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Which kind of food can easily become unsafe if not handled carefully?

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Why must TCS food be cooled to 41°F or lower within six hours of cooking?

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What food handling mistake is responsible for the most foodborne illnesses?

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Which foods can bacteria can grow in?

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What type of food do pathogens grow well in?

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What does ServSafe call food that requires time and temperature control for safety?

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Which of these foods do pathogens grow well in?

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Why should you make procedures for food preparation that limit the amount of food removed from a cooler at once?

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If cold TCS food is removed from refrigeration at 12:00 PM to be held and served without temperature control, what discard time should be written on its label?

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When can leftover TCS food (pasta, chicken, potatoes) be used as an ingredient for salads?

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What temperature does TCS food need to be held at when offered from a vending machine?

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The F in FAT TOM stands for Food. What kind of food does bacteria need to live and grow?

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Some jurisdictions allow holding TCS food without temperature control if the time is limited. The limits are four hours for hot food and six hours for cold food. What must be done with this food before the time limit is up?

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Which of these are TCS foods?

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Before using previously cooked TCS food (leftovers) as an ingredient for a salad, what should be checked for on its label?

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What kind of notice must be shown when a menu offers raw or undercooked TCS food items?

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What kind of food can easily become unsafe?

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Which foods have a level of acidity that is ideal for the growth of bacteria?

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What are the temperature requirements for the delivery of hot TCS food?

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When holding cold TCS food without temperature control, what temperature must the food stay under for the entire six-hour time limit?

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How often should equipment that holds and dispenses TCS food (like a soft-serve yogurt machine) be cleaned and sanitized?

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Before displaying or holding TCS food without temperature control, you must submit written procedures to your regulatory authority. What do you need to do once your procedures have been approved?

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These four cold TCS foods may be received at an air temperature of 45°F or lower. For most others, it must be 41°F or lower.

• Live shellfish
• Shucked shellfish
• Shell eggs
• Milk

Which must be cooled from 45°F to 41°F within four hours?

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Which is a TCS food?

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What kind of container should a vending machine dispense TCS food in?

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What should customers be advised about when they order a TCS food item that is served raw or undercooked?

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What is significant about the TCS foods on this list?

• Unpasteurized eggs
• Unpasteurized milk or juice
• Raw seed sprouts
• Raw or undercooked meat, seafood, or poultry

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When TCS food is held without temperature control, it must be labeled. What should be on the label of hot TCS food when it’s held without temperature control?

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Only refill take-home beverage containers that can be cleaned properly in a home and operation. What else is required when refilling these containers?

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According to the Food and Drug Administration (FDA), what menu should NOT offer raw or undercooked meat, poultry, seafood, or eggs?

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What should be on the label of HOT TCS Food that is being held without temperature control?

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Hot TCS food that will be put in cold storage must be cooled to 41°F or lower within six hours. How does the two-stage cooling method achieve this?

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When is food from plants (fruits, vegetables) considered a TCS food?

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The requirements for reheating previously cooked TCS food (leftovers) depend on if the food will be served immediately or if it will be hot-held for service. How are the requirements different?

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What happens when TCS food remains between 41°F and 135°F for too long?

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Which of these conditions are present in Potentially Hazardous Food (PHF) that make it ideal for the growth of bacteria?