FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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TCS foods
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ready-to-eat foods
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frozen foods
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produce foods
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Detailed explanation-1: -These foods are typically high in moisture and protein, which are ideal conditions for pathogens to grow. Examples of TCS foods include meat, poultry, fish, dairy products, and cooked vegetables.
Detailed explanation-2: -After four hours, most TCS foods will have a high enough bacteria count that they become dangerous to eat. The temperature of TCS foods can also encourage bacteria growth. The temperature range between 41° and 135° Fahrenheit creates conditions for rapid bacteria growth.
Detailed explanation-3: -PHFs are foods that support the growth or survival of disease-causing bacteria (pathogens) or foods that may be contaminated by pathogens. Generally, a food is a PHF if it is: Of animal origin such as meat, milk, eggs, fish, shellfish, poultry (or if it contains any of these products)
Detailed explanation-4: -Reheat food the right way. Reheating food properly can reduce these pathogens to safe levels: Food that will be served immediately can be reheated to any temperature. TCS food that will be reheated for hot holding must be reheated to 165°F for 15 seconds within two hours.