Foodborne Illness第 37 / 240 题
In FAT-TOM, the 'Time' factor means bacteria need time to grow. What is the general guideline for how long TCS food can be in the danger zone before it must be discarded?
a.Up to 12 hours total
b.Up to 8 hours total
c.No more than 4 hours total if time is used as the sole control (or 6 hours under specific cold conditions)
d.There is no time limit
解析
When time alone, not temperature, is used as a public health control, TCS food may be out of temperature control for a maximum of 4 hours before it must be discarded; a 6-hour limit applies only under specific rules where the food starts at 41°F and never exceeds 70°F. This limits how long bacteria can multiply. Leaving food out indefinitely allows pathogens to reach dangerous levels.
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