The main source of foodborne ailment
is time and temperature abuse of TCS (food requiring time and temperature
control for safety). TCS foods are time and temperature abuse whenever they are
in the temperature of the danger zone, 41 to 140 degrees F. Read more
Keep food safe with time and temperature control
Reviewed by Safety
on
December 04, 2018
Rating:
Reviewed by Safety
on
December 04, 2018
Rating:
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