Show
A leading cause of foodborne illness is time and temperature abuse of TCS (food requiring time and temperature control for safety) foods. TCS foods are time and temperature abused any time they’re in the temperature danger zone, 41 to 135 degrees F. This occurs when food is:
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. It’s better to check temps every two hours and take corrective action when needed. Time and temperatureDo you get confused over all the specific time and temperature requirements? For a quick and reliable reference, print a copy of Minnesota Department of Health fact sheet, Temperature Requirements for Potentially Hazardous Foods. All the following times and temps are included. Cold holding - 41 F or lessCold foods must be maintained at 41 F or less. Cooking temperaturesThe following MUST be cooked to listed internal temperatures and times: 145 F or above for 15 seconds
155 F or above for 15 seconds, or 150 F or above for one minute, or145 F or above for three minutes
165 F or above for 15 seconds
Microwave cooking to 165 FTime and temperature control for safety foods cooked in a microwave must be cooked to 165 F. The product must be covered, and rotated or stirred during the cooking process. After cooking, allow two minutes stand time before serving. Hot holding temperatures at 140 F or aboveHot food must be maintained at 140 F or above. Cool foods as quick as possibleFoods must be cooled from 135 to 70 degrees F within 2 hours and from 70 to 41 F within an additional 4 hours. The goal is to cool foods as quickly as possible. Reheat foods to 165 F for 15 secondsFood that is reheated must reach a minimum internal temperature of at least 165 F for 15 seconds. Reheating must be done rapidly and the minimum temperature must be reached within two hours. Steam tables, warmers, or similar equipment do not heat food quickly enough and must not be used for reheating food. Tools for temperature controlTrain your staffRemember it’s your responsibility to provide the training and the tools your staff needs to monitor time and temperature. Your staff needs to learn:
Provide thermometers and temperature logsAlong with training, provide your staff with thermometers and temperature logs for successful monitoring. If you need help with selecting the right thermometers for your business, Iowa State University Extension has developed an excellent resource, Thermometer Use in Retail Foodservice Establishments. It provides details of commonly used temperature-sensing devices and how to use them to ensure food safety and quality.
Food safety is very important both at home and in food establishments. If not handled safely, what is supposed to be a mouth-watering and healthy meal can quickly become hazardous. CDC estimates that about one in six people gets sick, and 3,000 people die from foodborne illness yearly in the United States. Besides health risks, poor food safety can also lead to negative inspection ratings, fines, and lawsuits in the restaurant industry. Fortunately, clear and effective guidelines can help handle food correctly and avoid foodborne illnesses. This quick and easy guide will outline all the necessary information for handling Time and Temperature Control for Safety (TCS) food. What Is TCS Food?
Nearly every food has the potential to support pathogens. But, certain foods are more likely to support pathogenic microorganism growth easily. These foods carry a higher health risk if not handled correctly and are referred to as “Time/Temperature Control for Safety food” or “TCS food.” In other words, FDA defines TCS food as any food that requires particular temperature and time controls to limit the growth of pathogens and formation of toxins. Time and temperature control for safety food (TCS food) is also known as Potentially Hazardous Food (PHF). If the growth of the illness-causing bacteria in these foods is not controlled, the foods can become hazardous. To ensure food safety, learning how to identify and properly handle TSC foods is important. This guide will clearly explain what you need to do, when and how, and why it’s important. What Are Some Examples of TCS Food?Which food is considered a TCS food? TCS foods can be ready-to-eat foods or raw plant and animal food. TCS foods typically have high carbohydrate and protein levels, contain moisture and are either neutral or slightly acidic. Here is the most common TCS food list according to the FDA food code:
What Is Temperature Control in Food Safety, and Why Is Time/Temperature Control in Food Important?Bacteria require certain conditions to grow and produce illness-causing toxins. Temperature and time are some of the crucial factors in bacteria growth. Bacteria multiply rapidly at certain temperatures (41° and 135° Fahrenheit). This temperature range effectively promotes the rapid growth of harmful microorganisms and is therefore referred to as the temperature danger zone. Time is also a crucial factor in the growth of harmful microorganisms. When TCS foods are left at the temperature danger zone for long, they quickly become bacteria breeding grounds, making the food unsafe for consumption. When the bacteria have enough nutrients, moisture, and warmth, they can double in numbers every 20 minutes. Leave them for hours, and the bacteria count will be at dangerous levels. How To Keep TCS Foods Safe
Time and temperature controls are the best way to keep TCS foods safe. Wherever possible, keep TCS food out of the temperature danger zone (41–135° F). Sure, TCS foods will pass through the temperature danger zone at times, particularly when cooling and reheating, but minimizing the amount of time spent in this range is crucial for food safety. Food temperature can be controlled by freezing, refrigeration, or holding. Here are some vital steps to take in keeping TCS food safe:
How Long Can You Leave TSC Food Out?Prepared TCS foods are safe to consume within four hours. If temperature controls are not applied, the food should not be consumed after four hours. Cold foods below 70° Fahrenheit can be served within six hours. TCS Holding TemperaturesHolding food at the correct temperature effectively controls the growth of bacteria in TCS food. Here are the Time/Temperature guidelines for TCS foods for food safety:
Cooling TCS Foods
It’s important to cool TCS Food quickly. According to the FDA Food Code, TCS food should be cooled in a two-stage cooling process:
Overall, the total cooling time shouldn’t exceed six hours. Large food batches can be cooled by dividing the food into smaller amounts or containers. If you attempt to cool them in one large container in the refrigerator or cooler, the food may not cool fast enough, which will keep the food in the temperature danger zone for too long. The containers should remain open when cooling but remember to cover them once cooling is over. You should never cool TCS food at room temperature. Some of the best methods for cooling foods include:
Warming TCS Foods
Illness-causing pathogens can multiply quickly to unsafe levels during holding, reheating, and cooling. Reheating food safely can minimize the growth of foodborne pathogens. Food meant to be served immediately can be reheated at any temperature. However, food that’s being reheated for hot holding should be reheated to 165° Fahrenheit or higher for 15 seconds within two hours. It’s also important to use the right cooking or rethermalizing equipment, such as an oven, stove, or microwave to ensure the reheating is done quickly enough. Reheating food for hot holding in warming trays may not warm the food fast enough and may lead to the increased growth of pathogens. Non-TCS or Non-Potentially Hazardous Food (non-PHF) is food that doesn’t support the growth of harmful bacteria. Examples of Non-TCS include dry cereals and other dry foods. It’s worth noting that foods that do not support growth, even if they contain pathogens or physical or chemical health hazards, are not categorized as TCS foods. Are Sliced Tomatoes a TCS Food?Yes. Cut tomatoes are considered a Potentially Hazardous Food, except when specified otherwise, because they support the growth of harmful microorganisms. If you want a simple way to determine whether a particular food requires Time/Temperature Control for Safety, check the FDA’s Job Aid. What Is the Hot Holding Temperature for TCS Foods?The FDA Food Code recommends maintaining all properly cooked hot TCS food at 135°F or above. What Is the Maximum Time Food Can Be in the Danger Zone?Pathogens grow most rapidly in the temperature danger range of 41°F to 135°F (5°C and 57°C) and double in numbers every 20 minutes. TCS food should not be held in the danger zone for more than four hours. If the temperature exceeds 90 °F, consider throwing out the food after one hour. There are times when TCS food is considered to be temperature abused, for instance, when it is:
Foodborne illnesses are avoidable when food, particularly TCS food, is handled correctly. Time/Temperature Control foods are foods that have a higher risk of supporting the growth of harmful bacteria and require time and temperature controls to limit the growth to unsafe levels. Common TCS foods include cut leafy greens, cooked rice, sprout seeds, meat, and meat products. Some of the ways to prevent the growth of harmful microorganisms in TCS food include:
|