Time-temperature control: Food held in the range of 41 ° F and 135 ° F (5 ° C and 57 ° C) has been time-temperature abused Food has been time-temperat
{"Image DocumentName": "Preventing Time-Temperature Abuse", "Image ImageDescription": "Time-temperature control: Food held in the range of 41\u00b0F and 135\u00b0F (5\u00b0C and 57\u00b0C) has been time-temperature abused. Food has been time-temperature abused whenever it is handled in the following ways. Cooked to the wrong internal temperature. Held at the wrong temperature. Cooked or reheated incorrectly. Instructor Notes. Most foodborne illnesses happen because TCS food has been time-temperature abused. Remember, TCS food has been time-temperature abused any time it remains between 41\u00b0F and 135\u00b0F (5\u00b0C and 57\u00b0C). This is called the temperature danger zone because pathogens grow in this range. But most pathogens grow much faster between 70\u00b0F and 125\u00b0F (21\u00b0C and 52\u00b0C). Food is being temperature abused whenever it is handled in the following ways: cooked to the wrong internal temperature, held at the wrong temperature, or cooled or reheated incorrectly. The longer food stays in the temperature danger zone, the more time pathogens have to grow. To keep food safe, you must reduce the time it spends in this temperature range. If food is held in this range for four or more hours, you must throw it out. 4-6.", "Image XResolution": "37", "Image YResolution": "37", "Image ResolutionUnit": "Pixels/Centimeter", "Image Software": "SlidePlayer", "Image YCbCrPositioning": "Centered"}