ServSafe - Food Handler 4a - TCS Foods

Updated with the 2017 FDA Food Code

Controlling Time
and Temperature

Controlling Time and Temperature

Concepts You Will Learn

●
Food that needs time and temperature control
to keep it safe

●
The temperature danger zone

●
How to use a thermometer correctly

●
Requirements for receiving food and nonfood items

●
How to control the time and temperature of food during storage

●
How to transport and deliver food off-site correctly

●
How to thaw, cook, hold, cool, and reheat food correctly

Why Controlling Time and Temperature Is Important

Food Most Likely to Become Unsafe

●
Bacteria grow well in some food.

●
If held at unsafe temperatures, bacteria
will grow over time.

●
The best way to control growth is to
control time and temperature.

●
Food that needs time and temperature
control for safety is called TCS food.

Page 3-1

Multiple Choice

Does the food need Time and Temperature Control for Safety?

• Yes

• No

• Maybe

Multiple Choice

Does the food need Time and Temperature Control for Safety?

• Yes

• No

• Maybe

Multiple Choice

Does the food need Time and Temperature Control for Safety?

• Yes

• No

• Maybe

Multiple Choice

Does the food need Time and Temperature Control for Safety?

• Yes

• No

• Maybe

Multiple Choice

Does the food need Time and Temperature Control for Safety?

• Yes

• No

• Maybe

Multiple Choice

Does the food need Time and Temperature Control for Safety?

• Yes

• No

• Maybe

Multiple Choice

Does the food need Time and Temperature Control for Safety?

• Yes

• No

• Maybe

Multiple Choice

Does the food need Time and Temperature Control for Safety?

• Yes

• No

• Maybe

Multiple Choice

Does the food need Time and Temperature Control for Safety?

• Yes

• No

• Maybe

Multiple Choice

Does the food need Time and Temperature Control for Safety?

• Yes

• No

• Maybe

Multiple Choice

Does the food need Time and Temperature Control for Safety?

• Yes

• No

• Maybe

Multiple Choice

Does the food need Time and Temperature Control for Safety?

• Yes

• No

• Maybe

Multiple Choice

Does the food need Time and Temperature Control for Safety?

• Yes

• No

• Maybe

Multiple Choice

Does the food need Time and Temperature Control for Safety?

• Yes

• No

• Maybe

Multiple Choice

Does the food need Time and Temperature Control for Safety?

• Yes

• No

• Maybe

Multiple Choice

Does the food need Time and Temperature Control for Safety?

• Yes

• No

• Maybe

Multiple Choice

What is the temperature danger zone?

• 65 - 145

• 75 - 180

• 41 - 135

• 80 - 135

Why Controlling Time and Temperature Is Important

What Is Important About This Temperature Range?

Page 3-2

This is the
temperature
danger zone.

Pathogens on food
can grow in this
range and cause a
foodborne illness.

Multiple Select

If food is at incorrect temperatures, what do you do?

There are multiple answers.

• Throwing the food away

• Cooking the food

• Do nothing because it will be ok.

• Reheating the food

Why Controlling Time and Temperature Is Important

If Food Is at Incorrect Temperatures

●
Tell your manager

●
Corrective action may be required

What Corrective Actions Might Be Taken?

●
Cooking

●
Reheating

●
Throwing out food

Page 3-2

Why Controlling Time and Temperature Is Important

How to Measure the
Temperature of Food

●
Use the correct thermometer.

●
There are different thermometers for
different tasks.

Page 3-2

Reorder

Reorder the following

What is the correct order to make sure that the thermometer is ready?

• Wash the thermometer

• Rinse the thermometer

• Sanitize the thermometer

• Air-dry the thermometer

• Calibrate the thermometer

1

2

3

4

5

• 1
• 2
• 3
• 4
• 5

Why Controlling Time and Temperature Is Important

How to Measure the
Temperature of Food

●
Make sure the thermometer is ready
to be used. How?

o
Washed, rinsed, sanitized, and
air-dried

o
Calibrated

Page 3-2

Multiple Choice

Where should you check the temperature of food?

• In the thickest part

• On the top surface

• In the thinnest part

• On the bottom surface

Multiple Choice

Should you take the temperature of food items in multiple places?

• Yes

• No

• Maybe

Why Controlling Time and Temperature Is Important

How to Measure the
Temperature of Food

●
How should temperatures be checked?

o
Stick the thermometer into the thickest
part, usually the center.

o
Wait until the reading steadies.

o
Take another reading in a different spot.

Page 3-2

Why Controlling Time and Temperature Is Important

How to Measure the
Temperature of Food

●
Wash, rinse, sanitize, and air dry the
thermometer.

o
Do this after using it.

o
Keep the storage case clean.

Page 3-2

Multiple Choice

At What Temperature Should Cold TCS Food Be Received?

• 41^o or lower

• 45^o or higher

• 75^o or higher

• 55^o or lower

Controlling Time and Temperature From Receiving Through Preparation

At What Temperature Should Cold
TCS Food Be Received?

●
Receive cold TCS food at 41˚F (5˚C)
or lower.

●
Always follow manufacturer’s
instructions.

Page 3-4

At What Temperature Should
Frozen Food Be Received?

●
Frozen food should be frozen solid when
received.

●
Reject it if you see these on the product
or packaging:

o
Fluids

o
Water stains

o
Ice crystals or frozen liquids

Page 3-4

Controlling Time and Temperature From Receiving Through Preparation

Multiple Select

When should you reject frozen food?

• When you see fluids.

• When you see water stains.

• Food from a reputable supplier will not have these issues.

• When you see ice crystals.

How to Be Sure the Food You Receive
Is Safe

●
Reject food if it:

o
Has passed the use-by or expiration date

o
Has an abnormal color or is moldy

o
Smells wrong or unpleasant

●
Reject meat, fish, or poultry if it is:

o
Slimy, sticky, or dry

Page 3-4

Controlling Time and Temperature From Receiving Through Preparation

Multiple Choice

At What Temperature Should Hot TCS Food Be Received?

• 160^o or lower

• 41^o or lower

• 120^o or higher

• 135^o or higher

At What Temperature Should Hot
Food Be Received?

●
Receive hot TCS food at 135˚F
(57˚C) or higher.

Page 3-4

Controlling Time and Temperature From Receiving Through Preparation

Multiple Select

When should you reject food?

• If meat, fish, or poultry is Slimy, sticky, or dry

• Food from a reputable supplier will not have these issues.

• Has passed the use-by or expiration date

• Has an abnormal color or is moldy

• Smells wrong or unpleasant

Multiple Select

Does it Stay, or Does it Go? Which product(s) should be rejected?

• Milk received at an internal temperature of 38˚F (3˚C)

• Fresh salmon with dry flesh

• Chicken received at an internal temperature of 50˚F (10˚C)

• Frozen meat with large ice crystals on the packaging

What Are Some Ways You Can Store TCS
Food Safely?

●
Store cold TCS food at an internal
temperature of 41˚F (5˚C) or lower.

●
Keep frozen food frozen.

●
DO NOT overload coolers or freezers.

●
Plan ahead to avoid opening cooler doors
more often than necessary.

Page 3-5

Controlling Time and Temperature From Receiving Through Preparation

Storing TCS Food Safely

●
All food not stored in its original
container must be labeled.

●
The label must include the common
name of the food.

Page 3-5

Controlling Time and Temperature From Receiving Through Preparation

Multiple Choice

What does "RTE" stand for?

• Ready-To-Eat

• Ready-To-Eggplant

• Reconstitute-To-Eat

• Reduce-To-Egg Poach

Storing TCS Food Safely

●
RTE food must be date-marked if held
longer than 24 hours.

●
The mark must indicate when the food
must be sold, eaten, or thrown out.

●
Store RTE TCS food for seven
days maximum.

o
If stored at 41˚F (5˚C) or lower

Page 3-5

Controlling Time and Temperature From Receiving Through Preparation

Multiple Select

Food not in its original container must be marked with what information?

• The common name of the food

• RTE food must be date-marked if held longer than 24 hours.

• The label must indicate when the food must be sold, eaten, or thrown out.

Storing TCS Food Safely

●
Food should be thrown out if it is:

o
in a container or package that is not
marked with the day or date by which it
should be sold, eaten, or thrown out.

o
incorrectly marked with a day or date
that exceeds a safe time-temperature
combination (e.g., a date beyond seven
storage days).

Page 3-5

Controlling Time and Temperature From Receiving Through Preparation

Multiple Select

What is this label missing?

• Date it was made

• Ingredients

• Date it must be thrown out.

• Time

• Initials

Multiple Select

What should an off-site food label include?

• Prep Date

• Reheating and Service instructions

• Use by date

• Name of person that prepared the food.

• Name of food

Storing Food Safely for Off-Site Service

●
Deliver food in insulated,
food-grade containers.

●
Off-site labels should include:

o
Name of food

o
Use-by date and time

o
Reheating and service instructions

Page 3-5

Controlling Time and Temperature From Receiving Through Preparation

Multiple Choice

What does FIFO stand for?

• First In First Out

• Flour Infusion Fava-Bean Oil

• Fats In Fats Out

• Five In Five Out

Storing TCS Food Safely

1.

Check the use-by or expiration
date.

2.

Store items that will expire first in
front of those that will expire later
(FIFO).

3.

Use the food in front first.

Page 3-5

Controlling Time and Temperature From Receiving Through Preparation