FOOD QUALITY AND SAFETY
FOOD SAFETY MANAGEMENT SYSTEMS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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True
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False
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Either A or B
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None of the above
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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. Reheat food rapidly, within 2 hours.
Detailed explanation-2: -Check temperatures of time/temperature control for safety food (TCS) when it is received. Ensure that TCS food products are received at required temperatures. Cold TCS food must be received at 41°F or below, except: Fluid milk and shell eggs must be received at 45°F or below and cooled to 41°F or below.
Detailed explanation-3: -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.