What must be done with TCS food that will be held longer than 24 hours?

What must be done with TCS food that will be held longer than 24 hours?

• A. Label the food container with its name and use-by date
• B. Store the food at room temperature
• C. Freeze the food immediately
• D. Cook the food to an internal temperature above 165°F

Answer: (A)

When TCS (Time/Temperature Control for Safety) food is held for longer than 24 hours, it is essential to label the food container with its name and use-by date. This practice enables food safety personnel to monitor how long the food has been held, ensuring it is used within the safe timeframe to prevent foodborne illnesses. The labeling helps staff easily identify the food and track its freshness, maintaining a system of food safety and compliance with regulations. Proper labeling is critical as it provides clear information on the time limits for using or discarding food, which is essential in any food service operation to maintain safety standards. It also assists in rotation practices to ensure older stock is used before newer stock, minimizing waste and enhancing food safety.

When TCS (Time/Temperature Control for Safety) food is held for longer than 24 hours, it is essential to label the food container with its name and use-by date. This practice enables food safety personnel to monitor how long the food has been held, ensuring it is used within the safe timeframe to prevent foodborne illnesses. The labeling helps staff easily identify the food and track its freshness, maintaining a system of food safety and compliance with regulations.

Proper labeling is critical as it provides clear information on the time limits for using or discarding food, which is essential in any food service operation to maintain safety standards. It also assists in rotation practices to ensure older stock is used before newer stock, minimizing waste and enhancing food safety.