Taking the temperature of foods during all phases of food preparation is critical to ensuring that TCS food is kept safe from bacterial growth. Use the microwave method for immediate thawing and cooking. Water Activity aw in Foods. When reheating food, the internal temperature of the food must reach F 74 C within two hours. Take the temperature to ensure the food has reached F 74 C for 15 seconds. Print out the mini-poster below illustrating TCS foods and hang it in your kitchen facility, if space permits, or store the information in a Resource Binder or similiar place within your facility.
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