Answer :
Final answer:
The maximum temperature at which cold Time/Temperature for Safety (TCS) food can be stored is 41 degrees F (5 degrees C). If stored above this temperature, there could be increased risk of foodborne diseases due to microbial growth. Freezing food at -2 °C or below can halt microbial growth until defrosted, at which point the food must be treated like fresh perishables.
Explanation:
The maximum temperature at which cold Time/Temperature for Safety (TCS) food may be stored is 41 degrees F (5 degrees C). Exposing foods to temperatures above this and below minimum cooking temperatures may promote microbial growth, increasing the risk of foodborne diseases. Therefore, to ensure the safety and quality of TCS food, it's crucial to keep them stored at this cold temperature or below.
For your information, TCS foods are those requiring time and temperature control to prevent foodborne illness. This includes meats, dairy products, cut fruits and vegetables, and cooked rice, beans or vegetables.
It's also worth noting that freezing food at temperatures below -2 °C can halt microbial growth and even kill susceptible organisms. However, keep in mind that once thawed, these foods should be treated as fresh perishables as halted bacterial growth can restart.
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