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Procedures set specific limits for cold holding, hot holding, cooling schedules, rapid reheating, and required internal temperatures, supported by agency resources.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/healthcare/","Healthcare",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/timetemperature-control-for-safety-food-tcs-food-safety-guide-key-controls/495988/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/timetemperature-control-for-safety-food-tcs-food-safety-guide-key-controls/495988.png","ImageObject",300,407,{"name":42,"@type":43},"Rizky","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-11-10","2026-10-02",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",12,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"What are the key characteristics used to define TCS food?","Question",{"text":63,"@type":64},"TCS food is defined based on pH (acidity), water activity (aw), the interaction of pH and aw, heat treatment, and packaging.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"What is the temperature danger zone for TCS food?",{"text":68,"@type":64},"The temperature danger zone is between 41°F and 135°F, and TCS food must pass through it as quickly as possible.",{"name":70,"@type":61,"acceptedAnswer":71},"How should TCS food be cooled and reheated?",{"text":72,"@type":64},"Cool TCS food from 135°F to 70°F within 2 hours, and completely cool to 41°F or below within 6 hours. Reheat food rapidly within 2 hours, and in-house food reheated for hot holding must reach at least 165°F for 15 seconds.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},495988,1791688438,{"code":4,"msg":82,"data":83},"success",[84,88,92,96,101,106,110,115,120,123,127],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":85,"show_sort_weight":86,"slug":87},"Story & Novel",90,"story-novel",{"id":26,"doc_module":4,"doc_module_name":25,"category_name":89,"show_sort_weight":90,"slug":91},"Literature",80,"literature",{"id":33,"doc_module":4,"doc_module_name":25,"category_name":93,"show_sort_weight":94,"slug":95},"Exam",70,"exam",{"id":97,"doc_module":4,"doc_module_name":25,"category_name":98,"show_sort_weight":99,"slug":100},5,"Comic",60,"comic",{"id":102,"doc_module":4,"doc_module_name":25,"category_name":103,"show_sort_weight":104,"slug":105},6,"Technology",50,"technology",{"id":107,"doc_module":4,"doc_module_name":25,"category_name":29,"show_sort_weight":108,"slug":109},7,40,"healthcare",{"id":111,"doc_module":4,"doc_module_name":25,"category_name":112,"show_sort_weight":113,"slug":114},8,"Research & Report",30,"research-report",{"id":116,"doc_module":4,"doc_module_name":25,"category_name":117,"show_sort_weight":118,"slug":119},9,"Religion & Spirituality",20,"religion-spirituality",{"id":118,"doc_module":4,"doc_module_name":25,"category_name":121,"show_sort_weight":118,"slug":122},"World Cup","world-cup",{"id":124,"doc_module":4,"doc_module_name":25,"category_name":125,"show_sort_weight":124,"slug":126},10,"Lifestyle","lifestyle",{"id":128,"doc_module":4,"doc_module_name":25,"category_name":129,"show_sort_weight":97,"slug":130},19,"General","general",{"code":4,"msg":82,"data":132},{"doc_id":79,"user_id":133,"nickname":42,"user_avatar":134,"doc_module":4,"category_id":107,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":26,"language":140,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":12,"update_tm":144,"read_time":97,"preview_page_count":4},962085564807,"https://ap-avatar.wpscdn.com/davatar_6f874abed73319feea01a86fa6f0fab8","Time/Temperature Control for Safety Food  \nRECOGNIZING TCS FOOD AND ENSURING SAFE FOOD  \nCharacteristics ofTCS food  \nThe definition of TCS food is based on the following characteristics of the food:  \n▪ pH, or acidity  \n▪ Water activity (aw)  \n▪ Interaction of pH and aw  \n▪ Heat treatment  \n▪ Packaging  \nExamples ofTCS food  \nFood from animal origin that is raw, cooked or partially cooked, such as eggs, milk, meat or poultry.  \nFood from plant origin that is cooked such as rice, potatoes and pasta.  \nFood from plant origin such as raw seed sprouts, cut melons, cut tomatoes and cut leafy greens.  \nMixtures including cut tomatoes or garlicin-oil, unless modified to prevent growth of disease-causing bacteria or formation of toxins.  \nTemperature danger zone  \nThe temperature range in which disease causing bacteria grow best in TCS food is called the temperature danger zone.  \n▪ The temperature danger zone is between 41°F and 135°F.  \n▪ TCS food must pass through the temperature danger zone as quickly as possible.  \n▪ Keep hot food hot and cold food cold. Always use a thermometer to check internal food temperatures.  \nTemperature controls  \nUsing temperature controls minimizes the potential for harmful bacterial growth and toxin formation in TCS food. Temperature controls either keep food entirely out of the danger zone or pass food through the danger zone as quickly as possible.  \nReceiving  \n▪ If food temperatures do not meet requirements or if TCS food shows evidence of previous temperature abuse, do not accept the food, or discard the products.  \nCold holding  \n▪ Maintain cold food at 41°F or below.  \n▪ Frozen food must remain frozen.  \nThawing  \n▪ Thaw in the refrigerator, under running water or as part of the cooking process.  \n▪ Never thaw at room temperature.  \nCooking  \n▪ Cook all TCS food to required temperatures and times.  \nHot holding  \n▪ Maintain hot TCS food at 135°F or above.  \n▪ Properly cooked roasts may be held at 130°F or above.  \nCooling  \n▪ TCS food must be cooled from 135°F to 70°F within 2 hours and completely cooled to 41°F or below within 6 hours.  \n▪ TCS food prepared from ingredients at room temperature must be cooled to 41°F or below within 4 hours.  \nReheating  \n▪ Reheat food rapidly, within 2 hours.  \n▪ TCS food made in-house and reheated for hot holding must reach an internal temperature of at least 165°F for 15 seconds.  \nResources  \nMinnesota Department of Health Food Business Safety  \n([www.health.state.mn.us/foodbizsafety](www.health.state.mn.us/foodbizsafety))  \nMinnesota Department of Health Food, Pools, and Lodging Services PO Box 64975  \nSt. Paul, MN 55164-0975 651-201-4500  \n[health.foodlodging@state. mn. us](health.foodlodging@state. mn. us)  \n[www.health.state. mn. us](www.health.state. mn. us)  \nMinnesota Department of Agriculture Food and Feed Safety Division  \n625 Robert Street N  \nSt. Paul, MN 55155-2538  \n651-201-6027  \n[MDA.FFSD.Info@state. mn.us](MDA.FFSD.Info@state. mn.us)  \n[www.mda.state. mn. us](www.mda.state. mn. us)  \nJANUARY 2019  \nTo obtain this information in a different format, call: 651-201-4500 or 651-201-6000.","cbCaidg3M16IByiP","https://ap.wps.com/l/cbCaidg3M16IByiP","pdf",178796,"English","# RECOGNIZING TCS FOOD AND ENSURING SAFE FOOD\n## Characteristics of TCS food\n## Examples of TCS food\n## Temperature danger zone\n## Temperature controls\n## Receiving\n## Cold holding\n## Thawing\n## Cooking\n## Hot holding\n## Cooling\n## Reheating\n## Resources","[{\"question\":\"What are the key characteristics used to define TCS food?\",\"answer\":\"TCS food is defined based on pH (acidity), water activity (aw), the interaction of pH and aw, heat treatment, and packaging.\"},{\"question\":\"What is the temperature danger zone for TCS food?\",\"answer\":\"The temperature danger zone is between 41°F and 135°F, and TCS food must pass through it as quickly as possible.\"},{\"question\":\"How should TCS food be cooled and reheated?\",\"answer\":\"Cool TCS food from 135°F to 70°F within 2 hours, and completely cool to 41°F or below within 6 hours. Reheat food rapidly within 2 hours, and in-house food reheated for hot holding must reach at least 165°F for 15 seconds.\"}]","Time/Temperature Control for Safety Food - TCS Food Safety Guide - Key Controls | PDF",1790925266]