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Risk Factors of Foodborne Illnesses, RTE & TCS Foods
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Risk Factors of Foodborne Illnesses
1.03- PART 1- https://www.youtube.com/watch?v=aWpuY95K6yU
RTE & TCS Food
Ready-to-eat (RTE) food and food that requires time and temperature control for safety (TCS) are the types of food most likely to become unsafe. RTE food requires no more washing, preparation, or cooking to be safe for consumption. TCS food grows pathogens at a high rate when left in the temperature danger zone (TDZ) from 41°F-135°F, especially around room temperature (72°F).
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