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/Temperature Control for Safety Food RECOGNIZING TCS FOOD AND ENSURING SAFE FOOD Characteristics of TCS food ▪ Keep hot food hot and food cold. Always use a to check The definition of TCS food is based on the internal food temperatures. following characteristics of the food: ▪ pH, or acidity ▪ Water activity (aw) Temperature controls ▪ Interaction of pH and aw Using temperature controls minimizes the ▪ treatment potential for harmful bacterial growth and ▪ Packaging toxin formation in TCS food. Temperature controls either keep food entirely out of the danger zone or pass food through the Examples of TCS food danger zone as quickly as possible. Food from animal origin that is raw, cooked or partially cooked, such as eggs, milk, meat Receiving or poultry. ▪ If food temperatures do not meet Food from origin that is cooked such requirements or if TCS food shows as rice, potatoes and pasta. evidence of previous temperature Food from plant origin such as raw seed abuse, do not accept the food, or sprouts, cut melons, cut tomatoes and cut discard the products. leafy greens. Mixtures including cut tomatoes or garlic- Cold holding in-oil, unless modified to prevent growth of ▪ Maintain cold food at 41°F or below. disease-causing bacteria or formation of ▪ Frozen food must remain frozen. toxins. Thawing Temperature danger zone ▪ Thaw in the refrigerator, under running The temperature range in which disease water or as part of the cooking process. causing bacteria grow best in TCS food is ▪ Never thaw at room temperature. called the temperature danger zone. ▪ The temperature danger zone is Cooking between 41°F and 135°F. ▪ Cook all TCS food to required ▪ TCS food must pass through the temperatures and . temperature danger zone as quickly as possible. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD Hot holding Resources ▪ Maintain hot TCS food at 135°F or Minnesota Department of Health Food above. Business Safety ▪ Properly cooked roasts may be held at (www.health.state.mn.us/foodbizsafety) 130°F or above.

Minnesota Department of Health Cooling Food, Pools, and Lodging Services ▪ TCS food must be cooled from 135°F to PO Box 64975 70°F within 2 hours and completely St. Paul, MN 55164-0975 651-201-4500 cooled to 41°F or below within 6 hours. [email protected] ▪ TCS food prepared from ingredients at www.health.state.mn.us room temperature must be cooled to 41°F or below within 4 hours. Minnesota Department of Agriculture Food and Feed Safety Division Reheating 625 Robert Street N ▪ Reheat food rapidly, within 2 hours. St. Paul, MN 55155-2538 ▪ TCS food made in-house and reheated 651-201-6027 [email protected] for hot holding must reach an internal www.mda.state.mn.us temperature of at least 165°F for 15 . JANUARY 2019 To obtain this information in a different format, call: 651-201-4500 or 651-201-6000. Printed on recycled paper.

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