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TCS食品

所有食物都能携带有害的细菌，但一些食物特别有利于促进细菌生长。若干因素会影响细菌在食物中生长的速率，但时间和温度是食品服务厨房中最容易受控制的因素中的两个。需要用于安全性的时间和温度控制的食物被称为TCS食品. TCS food has several attributes that make it ideal for bacterial growth, such as moisture, protein, and a neutral or slightly acidic pH.

TCS食物可以是整个食物，或者可以是已经准备好的食物，就像砂锅一样。TCS食物可以来自动物或植物来源。被认为是TCS的食物包括：

• 牛奶和其他乳制品
• Meat (beef, pork, lamb) or poultry (chicken, turkey)
• Fish and shellfish
• Eggs
• Baked potatoes
• 植物的食物已被热处理（煮熟的米饭，豆类或蔬菜）
• Soy foods (tofu, textured soy protein/meat alternatives)
• Sliced or cut fruits or vegetables (e.g. cantaloupe or melons, leafy greens, tomatoes, etc.)
• Bean sprouts and sprout seeds
• 未经治疗的大蒜和油混合物

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.

• StateFoodSafety.com's Time/Temperature Control for Safety (TCS) Foods poster

Factors that Affect Bacterial Growth

There are six factors that affect bacterial growth on food. These are food, acidity, time, temperature, oxygen, and moisture. How acidic a food is, as measured by pH, can also influence how quickly bacteria can grow. Bacteria tend to grow in foods with a pH between 4.6 and 9.0. Low pH foods—those that are more acidic—include things like pickled foods, jams or jellies, honey, and fruits. High pH foods—those that do not have much acidity—include meats, milk, and vegetables. Most bacteria that cause foodborne illness grow well in conditions that do not have much oxygen, which is why it is important to control other factors that promote bacterial growth in food. Bacteria need moisture to grow, and the amount of moisture in a food is measured by水活动. The higher the moisture in a food, the better the conditions for bacterial growth. The water activity scale ranges from 0 to 1.0, with distilled water being 1.0. Most foods have a water activity of at least 0.95, meaning that bacteria have sufficient moisture to grow.

食品处理程序无法控制食物的酸度，氧气或水分;这些属性本身是固有的。然而，在食品服务中，可以控制剩余的两个因素，时间和温度。时间和温度密切相关。理想条件下的细菌生长迅速发生：细菌的量每15至20分钟加倍。当食物的温度下降时，这尤其如此温度危险区域. The temperature danger zone ranges from 41 F to 135 F (5 C to 74 C). The longer a food stays in this temperature range, the higher the risk for bacteria to grow rapidly in a TCS food. It is recommended to limit the length of time a TCS food is in the temperature danger zone to no more than four hours.

Controlling Time & Temperature from Receiving through Preparation

Receiving Food

It is important to make sure you check the temperature of TCS food during the receiving process. This will help you gauge whether food was exposed to the temperature danger zone during transit. Document each food’s temperature on a designated temperature log. Refrigerated TCS foods should arrive at 41 F (5 C) or colder. Frozen TCS food should arrive at 0 F (-18 C) or colder. Hot TCS food should be received at 135 F (57 C) or higher; as with cold or frozen TCS food, be sure to document the temperature of hot TCS food upon receipt using a designated temperature log. Frozen TCS food with ice crystals or frozen liquid, fluids, or water stains should not be accepted. Additionally, any food that has passed its use-by or expiration date, has an off odor, abnormal color, or mold, or any meat, fish or poultry that is slimy, sticky, or dry should be rejected.

Storing Food

在储存TCS食物期间保持适当的温度非常重要。应定期检查和记录温度。应记录食品存储时间。这是通过写下食物被储存的日期以及当它直接用于食物本身的日期来完成。标签是这样做的好方法。以下是安全储存TCS食品的一些安全提示：

• Refrigerated TCS food should be stored at 41 F (5 C) or colder so that the internal temperature of the food maintains this temperature.
• Keep frozen food frozen; do not allow it to thaw.
• 不要过度使用冰箱或冰箱;这可能导致设备内的温度变暖，使食物暴露于危险的温度。
• Minimize how often you have to open refrigerator and freezer doors.
• Label TCS food when it goes into storage. The label should include the name of the food, the date it went into storage, and the date it should be used by. Ready-to-eat TCS food prepared on-site in your facility must be used within seven days if held at 41 F (5 C) or lower.
• 务必在储存期间旋转食物，以便最早使用的食物在较晚的日期前。（如第四课所述，这称为FIFO旋转，或首先，首先。）

The proper temperatures for kitchen equipment are as follows:

• Refrigerators: 40 F (4 C) or colder
• Freezers: 0 F (-18 C) or colder
• Dry storage: 50 F to 70 F (10 C to 21 C), with relative humidity of 50 to 60 percent

在经批准的温度日志上记录设施的步入式冰箱和冰箱的温度。您的程序可以使用特定形式，或者您可以使用下面的温度日志模板。

• 步入式冷却器温度日志

Thawing Food

有四种方法可以正确解冻冻结。您使用的哪种方法取决于您解冻的食物类型。妥善解冻食物以最小化食物在温度危险区域中以抑制细菌生长的时间。

Preparing Food

When preparing TCS food, make sure that the food is not exposed to the temperature danger zone for too long. The total amount of time that a TCS food can be in the danger zone is fewer than four hours. During preparation of TCS food, pay attention to how long the food is in the danger zone. Prepare TCS food in small batches, which helps prevent ingredients from being in the temperature danger zone for too long. Once the food is prepared, return it to the refrigerator as quickly as possible.

Controlling Time & Temperature during Cooking, Holding, Cooling, and Reheating

Cooking Food

To reduce the risk of foodborne illness, TCS food should be cooked to an internal temperature specific to the type of food item it is. The table below lists the minimum internal temperature for various TCS food categories, as well as how long each food should be at that temperature.

Category	Food	Temperature	休息时间
Ground meat & mixed dishes	Beef, pork, veal, lamb	160 F for 15 seconds	None
	Chicken, turkey	165 F for 15 seconds	None
新鲜的牛肉，小牛肉或羊肉	牛排，chops，烤	145 F for 15 seconds	3分钟
Poultry	Whole or cut up chicken, turkey, duck, or goose	165 F for 15 seconds	None
	Stuffing (cooked alone or inside a bird)	165 F for 15 seconds	None
Pork or ham	Fresh pork or ham	145 F for 15 seconds	3分钟
	预紧的火腿	140 F for 15 seconds	None
Eggs & egg dishes	Eggs	厨师直到蛋黄和白人是坚定的	None
	Egg dishes	160 F for 15 seconds	None
Leftovers & casseroles	Any leftover dish being reheated	165 F for 15 seconds	None
	Casseroles	165 F for 15 seconds	None
Seafood	鱼鱼	145 F for 15 seconds	None
	Shrimp, lobster, or crabs	Cook until flesh is pearly and opaque	None
	Clams, oysters, or mussels	Cook until shells open	None
	Scallops	Cook until flesh is milky white or opaque and firm	None

Source: foodsafety.gov

Holding Food

一旦TCS食物已经煮熟，它必须在正确的内部温度下保持该食物。冷TCS食品必须保持41°F（5℃）或更冷的温度，而热的TCS食品必须保持135°F（57℃）或更热的温度。尽可能有助于维持TCS食物的适当温度，使用封面。持有的TCS食物的温度应该每两小时服用一次。应该抛出超过4小时的温度危险区（41 F-135 F）的任何准备好的食物。

Cooling Food

Guidelines for cooling TCS food are as follows: first, bring the food down from 135 F (57 C) to 70 F (21 C) within two hours. If the food does not reach 70 F within two hours, it will need to be reheated to 135 F (57 C) and then cooled again. Next, bring the temperature down from 70 F (21 C) to 41 F (5 C) within four hours. The total cooling time should not exceed six hours. The best ways to cool foods rapidly include using an ice bath, transferring the food to a shallow pan, and dividing dense foods, like lasagna or casserole, into smaller portions. Record the temperature of the food during the cooling process on a temperature log to ensure that it cools properly.

Reheating Food

When reheating food, the internal temperature of the food must reach 165 F (74 C) within two hours. Take the temperature to ensure the food has reached 165 F (74 C) for 15 seconds. Once this minimum temperature has been reached, the food should be held at 135 F (57 C) or warmer.

See

What Does Temperature Control and Proper Cooling Look Like?

Controlling how long TCS food is in the temperature danger zone is critical to minimizing the risk of foodborne illness. Make sure to properly and rapidly cool down hot TCS food to minimize foodborne illness. Watch the following video, which discusses the importance of temperature control in commercial food preparation.

eFoodHandlers Basic Food Safety Chapter 3: Temperature Control video:https://www.youtube.com/watch?v=0dL9et91nJA

做

Different foods need to reach certain temperatures during the cooking process. How do you take the temperature to ensure you are getting an accurate read on the thermometer? The answer depends on the type of food you cook. For meat and poultry, insert the thermometer into the food in the thickest part for at least 15 seconds. If the meat or poultry has a bone, make sure the thermometer does not touch the bone—the bone holds more heat than the surrounding muscle tissue and thus might not indicate that the edible part of the food has reached the correct temperature. For meats like hot dogs or hamburgers, you will need to stick the thermometer through the vertical end. For casseroles and mixed dishes, insert the thermometer into the center of the dish.

The video below demonstrates the proper way to take temperatures of different foods during the cooking process. Watch the video, and discuss the process with your supervisor. Hang the使用该温度计mini-poster in your kitchen facility.

eFoodHandlers Supplemental Video: How to Use a Thermometer:https://www.youtube.com/watch?v=PWX4Bgwzl-U