Final answer:
Cold-held TCS foods must be served or discarded if they have been in the Temperature Danger Zone for more than two hours, due to the risk of rapid bacterial growth that can cause foodborne illness.
Step-by-step explanation:
Cold-held Time/Temperature Control for Safety (TCS) foods should not remain in the Temperature Danger Zone (between 4 and 60 degrees C or 40 and 140 degrees F) for more than two hours. This is because bacteria multiply rapidly within this range, increasing the risk of foodborne illness. Foods that have been in the danger zone for longer than two hours should be discarded to ensure safety.
It's crucial to maintain the proper temperature in refrigerators and freezers to avoid the risk of bacterial growth and foodborne illnesses. Regular monitoring with a thermometer is recommended, especially during power outages or after storing large quantities of hot food like homemade soup, which should be rapidly cooled to safe storage temperatures.
Perishable foods, such as cold-held TCS (Time/Temperature Control for Safety) food, should not be kept in the Temperature Danger Zone for more than two hours. The Temperature Danger Zone refers to the temperature range between 4 and 60 degrees C (40 and 140 degrees F), where bacteria multiply most rapidly and can make the food dangerous to eat. If a cold-held TCS food remains within this temperature range for more than two hours, it should be discarded to avoid the risk of foodborne illnesses caused by bacterial growth.