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Transcript

Time & Temp infographic

Tsc foods

Temp with each food

Temp danger zone

Fat-Tom

Rte

FAT-TOM is an acronym used to describe the conditions necessary for bacterial growth: Food, acidity, time, temperature, oxygen, and moisture.

What is FAT-TOM?

165°F (Instantaneous)- Poultry, stuffing that includes meat, stuffed meats and pastas, and dishes containing previously cooked food155°F (17 seconds)- Ground meat, seafood, ostrich meat, injected, marinated, or tenderized meats, and eggs to be hot held145°F (15 seconds)- Whole seafood, beef, pork, veal, lamb (steaks and chops), roasts, eggs to be served immediately135°F- Ready-to-eat hot-held food, fruits, vegetables, grains, and legumes to be hot-held

Temperatures With Each Food

Ready-to-eat food is food that can be eaten without further preparation, washing, or cooking.Some examples are washed fruits and vegetables, deli meat, bakery items, sugar, etc.

What is RTE?

The temperature danger zone falls between 41°F and 135°F and is where bacterial growth thrives. Even after cooking, food shouldn’t remain in the temperature danger zone for more than four hours.

Temperature Danger Zone

Foods that are most vulnerable to pathogen growth are also referred to as food that needs Time and Temperature Control for Safety (TCS).

What is a TSC food?