what temperature must tcs food be reheated to if it will be hot-held?
Some foods grow bacteria more easily and quickly than other foods. These foods are known as time/temperature control for safety (TCS) foods because they crave certain time and temperature controls to forestall unsafe leaner growth. These foods are sometimes called potentially hazardous foods (PHFs) because they become hazardous if their bacteria growth is not controlled.
Recognizing TCS foods and knowing how to properly handle them is an important gene of nutrient safety. This article walks through all the basics of TCS foods to help you learn more about them and know how to keep your customers or guests safe. Recognizing TCS foods and knowing how to properly handle them is an important responsibility for both food managers and food handlers.
What is a TCS nutrient?
Some foods are more vulnerable to pathogen growth than others. TCS foods are foods that:
- Accept loftier carbohydrate and protein levels
- Are neutral or slightly acidic
- Comprise wet
Nearly common TCS foods
The most mutual TCS foods include:
- Meat products
- Eggs
- Fish and shellfish
- Dairy
- Cream or custard
- Cooked vegetables
- Potato dishes
- Protein-rich plants
- Raw sprouts
- Cut leafy greens
- Cutting garlic in oil
- Sliced melons and tomatoes
Why TCS foods can exist dangerous
Bacteria demand simply three things to grow: food, moisture, and warmth. Small amounts of bacteria growth in TCS food are not a problem, but too much can cause foodborne illness. TCS foods take the nutrients and moisture bacteria need to grow. Add together fourth dimension and warmth to the mix, and these foods can go leaner breeding grounds.
Time is an important part of bacteria growth. When bacteria accept nutrient, warmth, and moisture, their numbers can double every twenty minutes. Afterwards four hours, most TCS foods will have a loftier enough bacteria count that they become dangerous to eat.
The temperature of TCS foods can as well encourage leaner growth. The temperature range betwixt 41° and 135° Fahrenheit creates conditions for rapid bacteria growth. This temperature range is and then well suited for bacteria that it's chosen the temperature danger zone. TCS foods in the temperature danger zone will grow bacteria quickly and can easily become hazardous.
How to proceed TCS foods safe
TCS foods can exist kept safe by minimizing the time they spend in the temperature danger zone (41–135° F). When nutrient is in the temperature danger zone, pathogens grow and multiply at a fast rate and can make food unsafe to eat.
In eating house service, the 2 nigh common means of controlling pathogen growth are time and temperature controls .
How long can food exist left out?
TCS foods that are prepare-to-eat tin can be safely consumed in a four hr window. If they have not been temperature controlled, they should exist discarded afterwards iv hours. Hot held and cold held foods can be served for four hours without temperature controls if they are discarded subsequently the 4-hour time limit.
Cold foods can be served for half dozen hours as long equally the food temperature stays below 70° Fahrenheit. Discard cold nutrient that warm to over 70° Fahrenheit. If you exercise not regularly check the temperature of cold nutrient that is not temperature controlled, you should throw it away after four hours.
The temperature danger zone
To forbid unsafe growth, TCS foods are kept out of the temperature danger zone or moved through it chop-chop. Food temperatures are controlled with freezing, refrigeration, or belongings. Food is refrigerated or frozen until it is prepared for service. If needed, cooked TCS foods tin exist safely cooled for later use past using the two-step cooling method. Set up-to-swallow TCS dishes can be hot held above 135° or cold held below 41° Fahrenheit.
There are times when TCS foods volition pass through the temperature danger zone, such as warming and cooling. In guild to keep foods prophylactic, do your all-time to minimize the time food spends in the temperature danger zone.
Cooling foods
When cooling foods, the FDA Nutrient Code recommends a two-stage cooling process. First, the food should be cooled from 135° to 70° degrees Fahrenheit in two hours or less. Second, the food should exist cooled from 70° to 40° Fahrenheit in four hours or less. Total cooling should non exceed half dozen hours.
Large batches of food, such as a big pot of stew, should not be cooled in one large container in a refrigerator. Doing so does not permit the food to cool fast plenty and keeps the food in the temperature danger zone for too long and allows pathogens to grow to an dangerous level.
An cheap mode to properly cool large batches of nutrient is to divide information technology into smaller containers. Keep the containers uncovered while cooling to forbid extra moisture, simply be sure to encompass it when information technology has finished cooling.
Warming foods
When reheating foods that volition be hot held, the food should be heated to 165° Fahrenheit or higher. Foods should attain 165° F in two hours or less. Because foods must exist reheated in a quick fashion, it is important to use appropriate cooking or rethermalizing equipment such equally a microwave, stove, or oven. Do not attempt to reheat food for hot holding in warming trays or other hot-property equipment because these devices will non warm up the food fast enough and volition permit pathogens to grow.
These methods of time and temperature control finer prevent bacteria growth. With good controls, bacteria growth tin can be express and TCS foods kept safe.
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—Suzanna Sandridge
Editor'southward annotation: This post was originally published in October 2016 and has been updated for freshness, accuracy, and comprehensiveness.
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