Question

question 19 of 35
which are temperature control for safety foods (tcss) and must be kept out of the danger zone between 41°f and 135°f?
pickles, mustard and soy sauce.
salt, pepper and chili peppers.
meat,cut melon and baked potatoes.
dry noodles, uncooked rice or beans.

Explanation:

Temperature Control for Safety (TCS) foods require temperature control to prevent pathogen growth. Pickles, mustard, soy sauce (first option) have high acidity/salt, inhibiting growth. Salt, pepper, chili peppers (second) are non - TCS. Dry noodles, uncooked rice/beans (fourth) are dry, low moisture. Meat (protein - rich), cut melon (moist, ready - to - eat), baked potatoes (moist, cooked) are TCS as they support pathogen growth in the danger zone (41°F - 135°F).

Answer:

C. Meat, cut melon and baked potatoes.