Danger Zone & TCS Foods
The full temperature range known as the Temperature Danger Zone.
What is 41 to 135?
This common stem thermometer must be inserted up to its dimple for an accurate reading.
What is a bimetallic stemmed thermometer?
The maximum safe receiving temperature for most cold TCS foods.
What is 41°F or lower?
Minimum internal cooking temperature for poultry (chicken, turkey, duck) held for 15 seconds.
What is 165°F?
Minimum temperature required for hot-holding TCS food on a buffet or steam table.
What is 135°F or higher?
Cooked plant foods, such as rice, beans, and potatoes, fall into this specific food safety category.
What are TCS foods (Time and Temperature Control for Safety)?
To ensure an accurate reading, a thermometer probe or stem should be inserted into this specific part of the food.
What is the thickest part?
The temperature that hot TCS food should be received.
What is 135 degrees or higher?
Minimum internal cooking temperature for ground beef, ground pork, or ground seafood held for 15 seconds.
What is 155°F?
Maximum temperature allowed for cold-holding TCS food line items.
What is 41°F or lower?
The maximum amount of time TCS food can remain in the Temperature Danger Zone before it must be discarded.
What is 4 hours?
The target temperature when calibrating a thermometer using the ice-point method.
What is 32°F?
When thawing food under running water, the water temperature must remain at or below this level.
What is 70°F?
Minimum internal cooking temperature for seafood, pork chops, and beef steaks held for 15 seconds.
What is 145°F?
In stage 1 of the two-step cooling process, hot food must be cooled from 135°F to 70°F within this time frame.
What is 2 hours?
The meaning of the acronym TCS in food safety.
What is Time and Temperature Control for Safety?
The thermometer is adjusted so it can read temperatures correctly.
What is calibration?
The required next step if frozen food is thawed using a microwave oven.
What is cooking it immediately?
Minimum cooking temperature for plant foods (cooked vegetables, rice, beans) held for hot service.
What is 135°F?
Total maximum time allowed to cool food from 135°F down to 41°F using the two-step cooling method.
What is 6 hours (2 hours to reach 70°F, plus 4 hours to reach 41°F)?
Three plant-based foods that become TCS foods only after they are cut, sliced, or processed.
What are sliced melons, cut tomatoes, and cut leafy greens?
The specific type of thermocouple probe(thermometer) best suited for checking liquid temperatures, like a stockpot of soup or oil.
What is an immersion probe?
Visual indicators or signs on frozen food packaging that signal you must reject the delivery due to thawing and refreezing.
What are ice crystals or frozen liquid stains?
Minimum internal cooking temperature for stuffed meats or pasta stuffed with meat/poultry.
What is 165°F for 15 seconds?
Reheated TCS food intended for hot holding must reach an internal temperature of 165°F for 15 seconds within this amount of time.
What is 2 hours?