Final answer:
Raw TCS food should not stay in the Temperature Danger Zone. Safe food handling practices and cooking to the correct internal temperatures are key to preventing foodborne illnesses.
Step-by-step explanation:
Raw TCS (Time/Temperature Control for Safety) food should not remain in the Temperature Danger Zone of 4°C to 60°C (40°F to 140°F) for more than two hours. This critical range is where bacteria multiply rapidly, potentially rendering the food unsafe to consume.
Perishable leftovers should be promptly refrigerated after serving to ensure safety. Regular handwashing, rotating pantry items, rinsing fresh produce, and cooking foods to their safe internal temperatures are essential practices for preventing foodborne diseases.
A kitchen thermometer is a valuable tool for verifying that food has reached a safe temperature, with 74°C (165°F) being the threshold for killing most bacteria. To prevent the growth of dangerous pathogens like C. botulinum, it is crucial to adhere to proper canning practices and to boil home-canned foods for at least 10 minutes.