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Answer:
Food must pass through the temperature danger zone quickly to reduce the growth of pathogens. First the food must be cooled from 135℉ to 70℉ within two hours, then cooled to 41℉ or lower in the next four hours. If the food has not reached 70℉ within two hours, it must be thrown out or reheated and then cooled again.
Cold foods are kept below 41 °F
Hot foods are kept above 135 °F
Move foods rapidly through the temperature danger zone
Time and Temperature Control for Safety, also known as TCS is a food safety strategy meant to prevent food-borne ailments within the house.
Bacteria in food cannot be completely eliminated neither can bacteria be completely eliminated from the kitchen where food is prepared, however, making use TCS protocols will take advantage of what is known about pathogens to prevent the prevalence of levels of such pathogens which are a health risk
In order to keep the pathogens at safe levels, the TCS protocols are to avoid keeping food within the temperature danger zone which are temperatures between 41 °F to 135 °F by ensuring;
Cold foods are kept below 41 °F, and hot foods are kept above 135 °F, foods are moved rapidly through the temperature danger zone
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