Time-temperature Controlled for Safety (TCS) Food

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Time-temperature Controlled for Safety (TCS) Food

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

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

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

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Which is a TCS food?

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

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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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Which of these are TCS foods?

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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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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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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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Which of these foods do pathogens grow well in?

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

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What is the correct internal temperature for holding TCS food?

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

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

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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 statement is true about TCS food?

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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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TCS stands for Time and Temperature Control for Safety. What does this mean for 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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Which foods can bacteria can grow in?

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

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

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

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Which statements are true about TCS food?

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

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

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

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

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

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

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What is the correct air temperature for cold storage units?

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Which is true when using leftover TCS food?

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

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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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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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What kind of food can easily become unsafe?

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Which of these are TCS foods?

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

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What type of food do pathogens grow well in?

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

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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 is a consumer advisory?

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How can time and temperature be controlled?

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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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Which of these are TCS foods?

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

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

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

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

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

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

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

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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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How can time-temperature abuse be avoided?

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

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

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Which of these foods do pathogens grow well in?