FOOD TECHNOLOGY

Detailed explanation-1: -TCS food must be cooled from 135°F to 70°F within 2 hours and completely cooled to 41°F or below within 6 hours. TCS food prepared from ingredients at room temperature must be cooled to 41°F or below within 4 hours.

Detailed explanation-2: -Refrigerated TCS foods should arrive at 41 F (5 C) or colder. Frozen TCS food should arrive at 0 F (-18 C) or colder. Hot TCS food should be received at 135 F (57 C) or higher; as with cold or frozen TCS food, be sure to document the temperature of hot TCS food upon receipt using a designated temperature log.

Detailed explanation-3: -Most TCS (temperature-controlled for safety) foods can be held for a maximum of 7 days when stored at temperatures between 41°F to 135°F (5°C to 57°C). This includes foods that have already been cooked and prepared, as well as some raw TCS foods such as raw eggs, seafood, and dairy products.

Detailed explanation-4: -Store ready-to-eat TCS food at 41°F (5°C) or lower for a maximum of seven days. Check the food temperature every four hours. Discard any food, not at 41ºF or lower or 135ºF or higher for more than four hours. Maintain frozen foods at temperatures that keep them frozen.