Final answer:
Potentially hazardous or TCS foods require time and temperature controls to prevent bacterial growth, necessitating food to be kept out of the 'danger zone' of 4-60°C (40-140°F) for longer than two hours. Safety measures such as using a thermometer and following HACCP guidelines are crucial in mitigating the risk of foodborne illness.
Step-by-step explanation:
Potentially hazardous foods, also known as Time/Temperature Control for Safety (TCS) foods, are foods that require time and temperature controls to prevent unsafe bacterial growth. The failure of temperature control in these foods can lead to rapid multiplication of bacteria, especially between temperatures of 4 - 60°C (40 - 140°F). Foods within this danger zone for more than two hours can become dangerous to consume due to the potential for bacteria to multiply to hazardous levels.
Preventing Foodborne Illness
To ensure the safety of TCS foods, always use a thermometer to confirm that foods are cooked, refrigerated, or reheated to safe internal temperatures. Implementing food safety systems like the Hazard Analysis and Critical Control Point (HACCP) framework can prevent safety problems before they occur, which is vital not only in everyday kitchen settings but also in specialized environments such as space flight, as developed by NASA and Pillsbury. Regular handwashing, proper storage, using foods before their expiration dates, rinsing fresh produce, and cooking food to an internal temperature of at least 74°C (165°F) are critical steps to minimize the risk of foodborne diseases.
All types of food can be contaminated with bacteria like Salmonella, making none exempt from safe handling practices. Concerns about foodborne pathogens have also fuelled discussions on topics like the safety of genetically modified foods and chemical pollution in foods, with the latter often resulting in strict government regulations.