Question

question 6 of 35
how cold do you need to keep temperature control for safety food (tcs) to slow the growth of bacteria?
60°f or above.
55°f or below.
41°f or below.
32°f or above.

Explanation:

Food safety guidelines state that to slow the growth of bacteria in time - and temperature - control for safety (TCS) foods, the temperature should be kept at 41°F or below. This is because bacteria grow rapidly in the "danger zone" which is typically considered to be between 41°F and 135°F.

Answer:

C. 41°F or below