Final answer:
TCS foods can be held or displayed without temperature control if they're being served at an event or for immediate service, but typically not for more than two hours to prevent bacterial growth. Foods served hot should be at least 135 degrees F, and foods served cold should be at 41 degrees F or lower. A thermometer can be used to monitor these temperatures for safety.
Step-by-step explanation:
A food service operation can hold or display Time/Temperature Control for Safety (TCS) foods without temperature control for certain periods under specific conditions. These foods are typically held either hot or cold to prevent the rapid growth of microorganisms that can cause foodborne illness. However, TCS foods can be held without temperature control if they are being served at an event or are on display for immediate service.
For TCS foods that are meant to be served hot, they should maintain a temperature of at least 135 degrees F, and if they are to be served cold, they should be kept at 41 degrees F or lower. If temporarily holding these foods without temperature control, they are safe for a short period, typically not exceeding two hours, as bacteria multiply most rapidly between 40 and 140 degrees F.
Additionally, the food can be kept without temperature control if it has been cooked to the correct internal temperature, which reduces the presence of bacteria, or if it is a food that does not support the rapid growth of bacteria, such as dry or salty food. For example, bread, whole fruit, and dry snacks typically do not require temperature control to stay safe. When in doubt, using a thermometer to ensure that the proper temperatures are maintained is recommended to prevent the potential for foodborne illness.