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.Salt content is above 50 percent
b.Vacuum-packing kills bacteria
c.Cooking eliminates all microorganisms permanently
d.Water activity (aw) is 0.85 or below, so pathogens cannot multiply
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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