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The danger zone ranges from 41°F to 135°F (5°C to 57°C), with the best temperature for maximum bacterial development being round 70°F (21°C). It’s essential to keep TCS meals out of the danger zone to prevent the expansion of dangerous bacteria, which can trigger foodborne sickness. Another issue that determines if a food is TCS is the method of preparation. Foods that are served raw or undercooked, similar Food & Cooking News to sushi or uncommon steak, are considered TCS meals since they can be contaminated with harmful micro organism. For example, raw hen have to be cooked to an…