NEWSKFM : StateFoodSafety is the leading provider of food safety training and certification resources for individuals and organizations in the food service industry. Here are some of the resources they offer:
Online Grocery Store Training: StateFoodSafety offers online grocery store training that is ANSI accredited and accepted in many states and jurisdictions in the United States. These courses cover important topics such as foodborne illness, personal hygiene, and safe food handling.
Food Manager Certification: StateFoodSafety also offers online food manager certification courses that are ANSI accredited and meet the requirements of most state and local health authorities. These courses cover topics such as food safety regulations, HACCP principles, and pest control. (a food worker at a catered event finds grilled shrimp)
Allergen Training: StateFoodSafety offers online allergen training for the top 8 FDA-recognized food allergens, as well as gluten-free and lactose-free diets.
Food Safety Posters: StateFoodSafety offers a variety of food safety posters that can be used in restaurants and other food service establishments to remind employees of important food safety practices.
Compliance Assistance: StateFoodSafety provides compliance assistance to food service facilities to help them meet legal requirements and avoid costly fines and penalties.
Custom Training: StateFoodSafety can also provide custom training programs tailored to the specific needs of your food service facility, including on-site training and consulting services.
Overall, StateFoodSafety offers a variety of resources to help food service establishments maintain a safe and healthy environment for their customers and employees.
Time/Temperature Control for Safety (TCS) foods can be dangerous because they create an environment conducive to the growth of harmful microorganisms such as bacteria, viruses, and parasites. These microorganisms can cause foodborne illness, also known as food poisoning.
TCS foods are foods that require temperature control to be safe to consume. This includes foods high in protein, moisture, or both, which often fall into the following categories: (a food worker at a catered event finds grilled shrimp)
meat (beef, pork, and poultry)
rice, pasta, and boiled potatoes
sliced fruits and vegetables
Certain Sauces and Dressings
When TCS foods are not stored or cooked at the right temperature, harmful bacteria can multiply rapidly and increase the risk of foodborne illness. Symptoms of food poisoning can range from mild to severe and can include nausea, vomiting, diarrhea, abdominal pain, fever, and dehydration.
Therefore, it is important to properly handle and prepare TCS foods by following guidelines such as:
The length of time that food can safely be left out depends on various factors such as the type of food, the ambient temperature, and the presence of bacteria or other microorganisms.
In general, perishable foods that have been stored at room temperature for more than two hours should be discarded to reduce the risk of foodborne illness. If the temperature exceeds 32°C (90°F), do not leave the food outside for more than an hour.
Some foods, e.g. B. dry and durable food, but can be stored for a long time without risk of ingestion. For example, crackers, bread, and whole fruit can be stored for days or even weeks without becoming contaminated or spoiled. (a food worker at a catered event finds grilled shrimp)
It always pays to use common sense and check the food before you eat it. If you notice signs of deterioration such as B. a strange smell, discoloration, or a slippery texture, it is best to play it safe and discard the product.
TCS foods, or foods that require time and temperature control for safety reasons, can support the growth of harmful bacteria if not stored, processed, and cooked properly. Here are some tips for storing TCS foods safely:
Storing TCS foods at the right temperature: TCS foods should be stored below 5°C (41°F) or above 57°C (135°F). This means that chilled TCS foods should be stored at 41°F (5°C) or lower, while hot TCS foods should be stored at 135°F (57°C) or higher. Use a food thermometer to check the temperature of the food.
Temperature Monitoring: Regularly check the temperature of your TCS foods to ensure they are being kept at the right temperature. Keep a journal of your temperature so you can track your temperature over time.
Use Appropriate Storage Containers: Store TCS foods in clean, food-safe containers designed for food storage. Label the containers with the date and time the food was prepared or picked up. (a food worker at a catered event finds grilled shrimp)
Use Safe Cooking Techniques: Cook TCS foods at the right temperature to kill harmful bacteria. Use a food thermometer to check the temperature of the food. The appropriate cooking temperature varies depending on the type of food.
Follow good food handling techniques: Wash hands and all surfaces that come into contact with TCS food regularly to prevent the spread of bacteria. Use clean utensils and cutting boards and avoid cross-contamination between raw and cooked foods.
Serving TCS Foods Immediately or Quickly Chilled: Serve TCS foods as soon as possible after cooking to reduce the time foods remain in the dangerous temperature zone (41°F to 135°F). If you need to chill TCS foods prior to storage, use an ice bath or shallow pan and stir foods to chill faster.
“TCS” stands for “Time/Temperature Control for Safety”; which refers to foods that require strict temperature control to prevent the growth of harmful bacteria and pathogens. (a food worker at a catered event finds grilled shrimp)
Examples of foods containing TCS:
Dairy products (milk, cheese, yogurt)
Meat and poultry (beef, chicken, turkey, pork)
Fish and shellfish
Eggs (raw or lightly cooked)
Cooked vegetables (especially with garlic or oil)
Grains and cooked noodles
Tofu and other soy products
Sprouts and other raw vegetables
Proper handling, storage, and preparation of TCS foods is important to prevent the growth of harmful bacteria that can cause foods. This includes keeping TCS foods at safe temperatures, cooking them to the correct internal temperature, and preventing cross-contamination with other foods.
Time/Temperature Control for Safety (TCS) foods require special temperature control to prevent the growth of harmful bacteria and other microorganisms that can cause foodborne illness. Some of the more common TCS foods are: (a food worker at a catered event finds grilled shrimp)
Meat (beef, pork, lamb, and venison)
Poultry (chicken, turkey, and duck)
Fish and shellfish
Eggs and egg products
Dairy products (milk, cheese, and yogurt)
Cooked grains ( rice, pasta, and quinoa)
Cooked vegetables (potatoes, carrots, and green beans)
Sliced fruits (watermelon, cantaloupe, and honeydew melon)
Tofu and other soy products
Sprouts (alfalfa, beans, and other sprouts)
Handling and storage These foods are important to prevent foodborne illnesses. Proper cooking, refrigeration, reheating, and storage temperatures are essential to ensure the food safety of TCS.
Cooling foods are foods that are believed to help cool the body and reduce body heat. These foods are often eaten in warm weather, especially in regions with tropical or subtropical climates. Here are some examples of cooling products:
Watermelon: Watermelon is rich in water and vitamins A and C. It is said to have a cooling effect on the body.
Cucumber: Cucumber is also high in water and contains electrolytes that help regulate body temperature.
Coconut Water: Coconut water is a natural source of electrolytes and is believed to help regulate body temperature.
Mint: Mint is known for its cooling properties and is often used in teas or added to drinks. Yogurt: Yogurt contains probiotics and is believed to help cool the body by improving digestion and regulating gut health. (a food worker at a catered event finds grilled shrimp)
Citrus Fruits: Citrus fruits such as lemons and oranges are high in vitamin C and are said to have a cooling effect on the body.
Leafy Greens: Leafy greens like lettuce, spinach, and kale are high in water and can help hydrate the body.
It should be noted that while these foods are often associated with a cooling effect, scientific evidence of their ability to reduce body heat is limited. It’s also important to remember that staying hydrated and avoiding prolonged exposure to heat is important to preventing heat-related illness.
Warming foods are foods that help increase body temperature and promote a feeling of warmth and well-being. Here are some examples of warming foods:
Spices: Spices like ginger, cinnamon, turmeric, and cumin have warming properties and can help increase body temperature.
Root Vegetables: Root vegetables like sweet potatoes, carrots, and beets are high in complex carbohydrates and can provide long-lasting energy and heat. (a food worker at a catered event finds grilled shrimp)
Soups and Stews: Hot soups and stews can warm the body from the inside out and provide comfort in cold weather.
Whole Grains: Whole grains like oats, quinoa, and brown rice are high in fiber and complex carbohydrates that help regulate body temperature.
Nuts and Seeds: Rich in healthy fats, nuts, and seeds can provide long-lasting energy and warmth.
Hot beverages like tea, coffee, and hot chocolate can help you feel warm and comfortable in cold weather.
Protein-rich foods: Protein-rich foods such as lean meat, fish, and legumes can help increase body temperature and provide sustained energy.
In general, including these warming foods in your diet can help keep you feeling warm and comfortable, especially during the colder months. (a food worker at a catered event finds grilled shrimp)
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