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TCS foods

Foods that are most likely to become unsafe. September 18, 2012 Time and Temperature make a difference!
Food safety is important anywhere and everywhere food is being prepared, whether commercially or in the comfort of a personal kitchen. TCS foods are foods that the people preparing foods need to pay special consideration. TCS foods: What are they and why should we pay attention to them? TCS foods are those foods that must be time and temperature controlled for safety. Without taking the proper precautions, these foods can become places where bacteria will grow abundantly. TCS foods include those foods that are commonly known to spread food borne illnesses such as meat, dairy products and eggs, as well as some foods we may not think of, like cut melon and baked potatoes.

Tips to keep food safe:


-Make sure hands are washed and washed correctly. -Make sure food is cooked to minimum internal temperatures. -Control flies inside and outside of the operation. -Purchase food from approved, reputable suppliers. -Prevent cross-contamination between raw meat and ready-to-eat food. -Keep foods out of the 41-135 degree range. Meats: Pathogens tend to grow extremely well in meats such as beef, pork, lamb, poultry, fish, shellfish and crustaceans. The ability of these pathogens to thrive among these foods make them TCS foods, which means they require time and temperature control for safety. These meats must always be kept in regulatory temperatures and cooked to at least minimum temperatures to assure safety. There are different temperatures at which each of these foods can be cooked. For example, poultry should be cooked and have an internal temperature of at least 165 degrees F (74 C) for 15 seconds. On the other hand, fish, shellfish, crustaceans, pork, beef, veal, and lamb have a minimum internal cooking temperature of 145 F (63 C) for 15 seconds.

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What you need to know about specific foods.


Dairy:
The most important thing to remember with dairy products is temperature. Keep everything refrigerated at 38-40oF, and try not to leave things out on the countertop for long periods of time. Keep milk towards the back of the fridge, where it is coldest; cold temperatures will slow bacterial growth. Check the sell-by date. Milk should typically last 5-7 days past that date, but if it begins to smell or taste sour, throw it out. Although yogurt is made with good bacteria, moldy yogurt should be thrown away. Mold on cheese can be trimmed off, as long as the cheese is consumed soon after. the field or during post harvest storage and continue to contaminate the sprout. Most dangers come from E. Coli. High risk groups should avoid raw sprouts all together. Select crisp sprouts with the bud attached and do not buy if they smell musty or are slimy. Keep sprout refrigerated no warmer than 40F and always wash thoroughly with water before eating. mixture if youre going to do it yourself. Otherwise you should heat the mixture to 165F before use to kill any bacteria or just use a mixture with preservatives. Sliced Melons: Sliced melons should be washed carefully before being cut. Dirt and bacteria may transfer through the knife that is being used to cut it. Also, they should remain refrigerated after being cut. Synthetic ingredients and Soy: Synthetic materials such as tofu should be consumed immediately after opening. Exact directions for different kinds can be found on the packaging, but it is very important that it is kept as a low temperature and cooked properly. Baked Potatoes: After baked potatoes are cooked, they must be stored in a refrigerator. The risk of botulism is high in potatoes that are reheated if it is not stored properly. Also, potatoes are grown in the grown so it is important to make sure to properly wash all potatoes. As always, purchase potatoes from a reputable buyer and never eat a potato that has mold or growths on it.

Cooked Rice, Beans and Vegetables:


These plant foods should be thoroughly washed before cooking. They should then be cooked to 135F. The food should remain at this temperature when serving. Allow foods to cool to 70F before storing in the refrigerator. If foods fall below this temperature for four hours without being refrigerated it should be disposed of because it is much more likely to become unsafe. Always heat leftovers to 135F before eating.

Eggs:
Because of concerns with Salmonella bacteria contamination, be very careful with the shells. If a piece of eggshell falls into the cracked egg, do not pick it out using the rest of the shell. When cooking, make sure the egg whites are no longer runny and the yolk is set before eating.

Oils:
Garlic in oil mixtures creates the perfect environment for botulism. It is stored at room temperature, in a moist environment, with a lack of oxygen, and in low acid conditions. You need to have a very good understanding of how to properly prepare and store the

Sprouts:
Sprout seeds may become contaminated during growth in