Time & Temperature ControlQuestion 205 of 319
Beef jerky and other dried products are typically not classified as TCS food. Which property of the dried product is the key reason?
a.Water activity (aw) is 0.85 or below, so pathogens cannot multiply
b.Salt content is above 50 percent
c.Cooking eliminates all microorganisms permanently
d.Vacuum-packing kills bacteria
Explanation
Water activity (aw) measures available water for microbial growth. Foods with aw ≤0.85 — such as jerky, hard cheeses, crackers, and dry pet treats — cannot support pathogen growth and are not TCS. Adding moisture (rehydrating, opening, or slicing) may change that status.
Law Reference: Cal. H&S Code §114002Practice all 319 questions free — no signup required.
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