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 considering they require sure time and temperature controls to prevent unsafe leaner growth. These foods are sometimes called potentially hazardous foods (PHFs) because they go hazardous if their bacteria growth is not controlled.

Recognizing TCS foods and knowing how to properly handle them is an important factor of food rubber. This article walks through all the basics of TCS foods to aid y'all larn more nearly them and know how to keep your customers or guests condom. Recognizing TCS foods and knowing how to properly handle them is an important responsibility for both nutrient managers and food handlers.

What is a TCS food?

Some foods are more vulnerable to pathogen growth than others. TCS foods are foods that:

• Have high sugar and protein levels
• Are neutral or slightly acidic
• Incorporate moisture

Most common TCS foods

The most mutual TCS foods include:

• Meat products
• Eggs
• Fish and shellfish
• Dairy
• Cream or custard
• Cooked vegetables
• Potato dishes
• Poly peptide-rich plants
• Raw sprouts
• Cut leafy greens
• Cut garlic in oil
• Sliced melons and tomatoes

Why TCS foods tin can be dangerous

Bacteria demand just 3 things to abound: food, wet, and warmth. Pocket-sized amounts of bacteria growth in TCS nutrient are not a problem, but besides much can cause foodborne illness. TCS foods have the nutrients and wet bacteria demand to grow. Add together fourth dimension and warmth to the mix, and these foods can go leaner breeding grounds.

Time is an of import role of leaner growth. When bacteria have food, warmth, and moisture, their numbers can double every twenty minutes. After four hours, most TCS foods will accept a high enough bacteria count that they go dangerous to eat.

The temperature of TCS foods tin can as well encourage bacteria growth. The temperature range between 41° and 135° Fahrenheit creates weather condition for rapid bacteria growth. This temperature range is so well suited for bacteria that it'south called the temperature danger zone. TCS foods in the temperature danger zone will grow bacteria apace and can hands become chancy.

How to go along 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 tin make food unsafe to eat.

In restaurant service, the 2 most common ways of controlling pathogen growth are time and temperature controls .

How long tin can food be left out?

TCS foods that are ready-to-swallow can exist safely consumed in a four hr window. If they have not been temperature controlled, they should be discarded subsequently four hours. Hot held and cold held foods tin be served for iv hours without temperature controls if they are discarded after the iv-hour fourth dimension limit.

Common cold foods can be served for 6 hours as long as the nutrient temperature stays beneath 70° Fahrenheit. Discard cold food that warm to over 70° Fahrenheit. If y'all do not regularly cheque the temperature of cold food that is not temperature controlled, you should throw it away later four hours.

The temperature danger zone

To forestall dangerous growth, TCS foods are kept out of the temperature danger zone or moved through it chop-chop. Nutrient temperatures are controlled with freezing, refrigeration, or holding. Food is refrigerated or frozen until information technology is prepared for service. If needed, cooked TCS foods can be safely cooled for afterward use by using the two-step cooling method. Ready-to-swallow TCS dishes tin can exist hot held above 135° or common cold held below 41° Fahrenheit.

At that place are times when TCS foods volition pass through the temperature danger zone, such as warming and cooling. In order to proceed foods safe, do your best to minimize the fourth dimension nutrient spends in the temperature danger zone.

Cooling foods

When cooling foods, the FDA Nutrient Code recommends a two-phase cooling process. Get-go, the food should be cooled from 135° to lxx° degrees Fahrenheit in 2 hours or less. 2d, the food should be cooled from 70°  to xl° Fahrenheit in four hours or less. Total cooling should not exceed six hours.

Large batches of nutrient, such as a large pot of stew, should not exist cooled in one large container in a fridge. Doing so does not let the food to absurd fast enough and keeps the food in the temperature danger zone for as well long and allows pathogens to grow to an unsafe level.

An cheap mode to properly absurd large batches of food is to divide it into smaller containers. Keep the containers uncovered while cooling to foreclose extra moisture, merely be sure to cover it when it has finished cooling.

Warming foods

When reheating foods that will be hot held, the food should exist heated to 165°  Fahrenheit or higher. Foods should achieve 165° F in ii hours or less. Because foods must be reheated in a quick fashion, it is important to use advisable cooking or rethermalizing equipment such as a microwave, stove, or oven. Practice not attempt to reheat food for hot holding in warming trays or other hot-property equipment because these devices will not warm upwardly the nutrient fast enough and volition allow pathogens to abound.

These methods of fourth dimension and temperature command effectively prevent bacteria growth. With good controls, bacteria growth tin can exist limited and TCS foods kept safety.

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—Suzanna Sandridge

Editor'southward annotation: This post was originally published in October 2016 and has been updated for freshness, accurateness, and comprehensiveness.

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