Form with which the board of directors of a corporation accepts the resignation of a corporate officer.
Corporation Personal Held With Temperature Control In Bexar
Category:
State:
Multi-State
County:
Bexar
Control #:
US-0005-CR
Format:
Word;
Rich Text
Instant download
Description
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FAQ
Maintain hot TCS food at 135°F or above. Properly cooked roasts may be held at 130°F or above. TCS food must be cooled from 135°F to 70°F within 2 hours and completely cooled to 41°F or below within 6 hours. TCS food prepared from ingredients at room temperature must be cooled to 41°F or below within 4 hours.
Specifically, you need to monitor Time/temperature control for safety (TCS) foods. Keep hot foods at 135°F (57°C) or hotter and cold foods at 41°F (5°C) or colder.
At what minimum internal temperature should hot TCS food be held? C. 135 degrees F.
Hot holding food Maintain hot food at 135°F or above.
Once a TCS food has been cooked, it must be held at the correct internal temperature for that food. Cold TCS food must maintain a temperature of 41 F (5 C) or colder, while hot TCS food must maintain a temperature of 135 F (57 C) or hotter.
When a source of heat is available, hold hot foods at 135 degrees Fahrenheit or higher and check the temperature every four hours. If the temperature of the food at four hours is less than 135 degrees Fahrenheit, the food must be discarded.
Cook all TCS food to required temperatures and times. Maintain hot TCS food at 135°F or above. Properly cooked roasts may be held at 130°F or above. TCS food must be cooled from 135°F to 70°F within 2 hours and completely cooled to 41°F or below within 6 hours.
Explanation: The minimum internal temperature for transporting hot TCS (Time/Temperature Control for Safety) food and hot holding TCS food items is 135°F (57°C) or above. To ensure food safety, hot TCS food should be kept at or above this temperature in order to prevent bacterial growth.
Utensils can be held on a clean, dry surface for up to 4 hours. Utensils can be held in a refrigerated unit at 4°C/41°F or less for 24 hours. Utensils can be held in a container of hot water maintained at 60°C/135°F or more for 24 hours. Utensils can be held submerged in a dipper well with continuous running water.
When a source of heat is available, hold hot foods at 135 degrees Fahrenheit or higher and check the temperature every four hours. If the temperature of the food at four hours is less than 135 degrees Fahrenheit, the food must be discarded.
