FOOD PROCESSING AND PRESERVATION
REFRIGERATION AND FREEZING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Raw and cooked meat and poultry
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Milk and dairy products
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Frozen pizza
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Raw or cooked fish and shellfish
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Detailed explanation-1: -Food Safety-Time/Temperature Control for Safety (TCS) Food Those items are known as TCS foods or Time/Temperature Control for Safety foods. A TCS food requires time and temperature controls to limit the growth of illness causing bacteria.
Detailed explanation-2: -Temperature danger zone: 41 to 135 degrees F. The longer food is in the temperature danger zone, the more time pathogens have to grow. The goal is to reduce the amount of time TCS food spends in the temperature danger zone. If food is held in this range for four or more hours, you must throw it out.
Detailed explanation-3: -Cooked and cooled potentially hazardous foods (TCS) shall be reheated to at least 165oF (74oC) for 15 seconds Foods reheated in a microwave are rotated or stirred, covered, held for 2 minutes and achieve an internal temperature of 165oF (74oC).