Time and temperature
TCS - food that requires time and temperature controls to limit the growth of illness and bacteria
temperature danger zone - the temperature where food grows bacteria the best. 41-135°F
RTE - Ready to eat - food that can be eaten without further preparation
Fat-tom - food, acidity, time, temperature, oxyden, moisture, conditions necessary for bacterial growth
food temperatures
165°f - instantaneous - chicken, turkey, fish, pasta, poultry, meat155°f - 17 seconds - ground meat, seafood, injected meats, some eggs 145°f - 15 seconds - whole seafood, beef, pork, roasts, eggs, steaks 135°f - fruits, vegetables, grains, rte foods
Raina Hecht - Time and Temperature Infographic
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Time and temperature
TCS - food that requires time and temperature controls to limit the growth of illness and bacteria
temperature danger zone - the temperature where food grows bacteria the best. 41-135°F
RTE - Ready to eat - food that can be eaten without further preparation
Fat-tom - food, acidity, time, temperature, oxyden, moisture, conditions necessary for bacterial growth
food temperatures
165°f - instantaneous - chicken, turkey, fish, pasta, poultry, meat155°f - 17 seconds - ground meat, seafood, injected meats, some eggs 145°f - 15 seconds - whole seafood, beef, pork, roasts, eggs, steaks 135°f - fruits, vegetables, grains, rte foods