Time/temperature control for safety food means a food that requires time/temperature control for safety (TCS) to limit pathogenic microorganism growth or toxin formation.
Time/temperature control for safety food means a food that requires time and temperature controls for safety to limit pathogenic microorganism growth or toxin formation.
Time/temperature control for safety food means a food that
More Definitions of Time/temperature control for safety food
Time/temperature control for safety food. (TCS food) means a food that requires time/temperature control for safety to limit pathogenic microorganism growth or toxin formation. TCS Foods include any raw or heat-treated animal foods (examples include fluid milk, dairy products, eggs, meat & poultry, fish, shellfish, and edible crustaceans), heat treated plant food, raw seed sprouts, cut/ prepared fresh fruits & vegetables (including melons, tomatoes and salad greens), garlic- in-oil products, tofu & soy-protein foods, and perishable baked goods (including cream pastries, cheesecakes and custard pies).
Time/temperature control for safety food means the same as in the Food Code: 2017 Recommendations of the United States Public Health Service, Food and Drug Administration, § 1-201.10.
Time/temperature control for safety food or "TCS" means any food or food ingredient, natural or synthetic, in a form capable of supporting:
Time/temperature control for safety food means food that is in a form capable of supporting:
Time/temperature control for safety food or “TCS" means any food or food ingredient, natural or synthetic, in a form capable of supporting pathogenic microorganism growth or toxin formation.
Time/temperature control for safety food means a food that requires time/temperature control for safety (TCS) to limit pathogenic microorganism growth or toxin formation. Time/Temperature Control for Safety Food includes: An animal food that is raw or heat-treated; a plant food that is heat- treated or consists of raw seed sprouts, cut melons, cut leafy greens, cut tomatoes or mixtures of cut tomatoes that are not modified in a way so that they are unable to support pathogenic microorganism growth or toxin formation, or garlic-in-oil mixtures that are not modified in a way that results in mixtures that do not support growth or toxin formation.
Time/temperature control for safety food. "TCS" means any food or food ingredient, natural or synthetic, in a form capable of supporting a) the rapid and progressive growth of infectious or toxigenic microorganisms or