A leading cause of foodborne illness is time and temperature abuse of TCS (food requiring time and temperature control for safety) foods. TCS foods are time and temperature abused any time they’re in the temperature danger zone, 41 to 135 degrees F. This occurs when food is: Show
Temperature danger zone: 41 to 135 degrees F. The longer food is in the temperature danger zone, the more time pathogens have to grow. The goal is to reduce the amount of time TCS food spends in the temperature danger zone. If food is held in this range for four or more hours, you must throw it out. It’s better to check temps every two hours and take corrective action when needed. Time and temperatureDo you get confused over all the specific time and temperature requirements? For a quick and reliable reference, print a copy of Minnesota Department of Health fact sheet, Temperature Requirements for Potentially Hazardous Foods. All the following times and temps are included. Cold holding - 41 F or lessCold foods must be maintained at 41 F or less. Cooking temperaturesThe following MUST be cooked to listed internal temperatures and times: 145 F or above for 15 seconds
155 F or above for 15 seconds, or |