TCS (Time/Temperature Control for Safety) Foods
Items especially prone to bacterial growth (meats, dairy, cooked vegetables, etc.); TXDSHS focuses on controlling how these are stored, cooked, and displayed.
Related Terms
Time/Temperature Control
The principle of keeping perishable foods out of the temperature danger zone (41°F–135°F) to inhi...
Read MoreCold Holding
Storing perishable foods at or below 41°F to slow bacterial growth. Food handler courses emphasiz...
Read MoreHot Holding
Keeping cooked foods at or above 135°F until served. Steam tables or heat lamps are commonly used...
Read MoreSafe Cooling
Reducing food temperature from 135°F to 70°F within two hours, and 70°F to 41°F within the next f...
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