A kitchen makes a house garlic-in-oil mixture for the pasta station. Why must this mixture be treated as TCS food?

Giải thích

Untreated garlic-in-oil is a classic botulism hazard: the oil seals out oxygen while the low-acid garlic supplies nutrients, which is exactly what Clostridium botulinum needs to produce toxin. The mixture must be kept cold and used quickly, or the recipe must be acidified under a variance from the regulatory authority.