Question

Which are temperature control for safety foods (TCSs) and must be kept out of the Danger Zone between 41˚F and 135˚F?

A). Pickles, mustard and soy sauce.
B). Dry noodles, uncooked rice or beans.
C). Salt, pepper and chili peppers.
D). Meat,cut melon and baked potatoes.

Answer 1

The TCS foods that must be kept out of the danger zone of 41°F to 135°F are meat, cut melon, and baked potatoes. These items are more susceptible to bacterial growth if not kept at safe temperatures. The correct answer to the student's question is D).

Step-by-step explanation:

Temperature control for safety foods (TCS) are foods that require certain temperature ranges to prevent bacterial growth. The danger zone for bacterial growth in food is typically between 41°F and 135°F. Foods that fall into this category and must be kept out of this danger zone include items such as meat, cut melon, and baked potatoes. These items are more likely to support the rapid growth of harmful microorganisms when not maintained at the correct temperatures.

Items such as pickles, mustard, soy sauce, dry noodles, uncooked rice, beans, salt, pepper, and chili peppers do not typically require the same level of temperature control because they are either non-perishable or their composition makes them less susceptible to microbial growth.

It is crucial to use a thermometer to ensure that food reaches safe temperatures, whether it is being kept cool or heated to destroy any potentially harmful bacteria. Foods that are meant to be served hot should be kept hot, and those meant to be served cold should be kept cold. If there's a power outage, refrigerated foods should be kept below 40°F to prevent spoilage. Ultimately, the correct response to the question is that D). Meat, cut melon, and baked potatoes are TCS foods and must be kept out of the danger zone between 41°F and 135°F.

Answer 2

Correct choice would be D). Meat, cut melon, and baked potatoes.

These foods, especially meat and cut melon, are considered TCS because they have a propensity for bacterial growth if stored within the temperature range of 41˚F to 135˚F. It’s crucial to keep these items either refrigerated at 41˚F or below or hot-held above 135˚F to prevent the growth of harmful bacteria and ensure food safety.