Final answer:
TCS foods should not stay in the Temperature Danger Zone of 4°C to 60°C (40°F to 140°F) for more than two hours before being served or discarded due to the risk of rapid bacterial growth.
Step-by-step explanation:
Time and temperature control for safety (TCS) foods are critical for preventing foodborne illness. TCS foods should not be left in the Temperature Danger Zone of 4°C to 60°C (40°F to 140°F) for more than two hours. If TCS foods remain in this danger zone beyond the two-hour mark, they must be discarded as the risk for bacterial growth and potential foodborne illness increases significantly.
To ensure food safety, it is important to regularly check temperatures with a thermometer, keep hot foods hot until served and refrigerate perishable foods promptly. Cooking to safe internal temperatures and reheating foods to at least 74°C (165°F) are important steps to kill harmful bacteria. The use of a cooking thermometer is recommended to verify that the proper temperatures are reached for safety.
For safe food storage, a refrigerator temperature at or below 4°C (40°F) and a freezer temperature below -18°C (0°F) are essential to inhibit bacterial growth. Thawing of frozen foods should be done safely in a refrigerator, cold water bath, or microwave to prevent bacterial growth from resuming in thawed foods.
Finally, one of the most effective defenses against the spread of foodborne diseases is regular handwashing. Handwashing should occur before and after handling or preparing food, and before eating to minimize risks.