A food that needs time/temperature control for safety (TCS) in order to prevent the growth of toxic or pathogenic microorganisms is referred to as a TCS food. FDA has not yet created guidelines with specific time/temperature parameters for goods subject to part 117 due to the large variety of foods covered by this part.
We see that the FDA Food Code, which has been widely incorporated into state regulations, advises keeping the majority of TCS foods at 41°F (7°C) or lower. Because intrinsic factors (such as pH, water activity, or combinations of pH and water activity) are unable to control bacterial growth once pathogens are exposed to the cellular fluids and nutrients after cutting, cut melons, tomatoes, and leafy greens are listed as examples of TCS food in Annex 3 of the Food Code.
To know more about TCS Food click here:
https://brainly.com/question/4247127
#SPJ4
