Question

question 7 of 35
why are some foods called temperature control for safety food (tcs)?
these foods are hard to cook.
the foods might come from an unsafe place.
the foods might have chemicals that can make people sick.
bacteria can grow on these foods if in the danger zone between 41°f and 135°f.

Explanation:

To determine why some foods are TCS, we analyze each option:

• "These foods are hard to cook" is incorrect as TCS relates to safety, not cooking difficulty.
• "The foods might come from an unsafe place" is wrong as TCS is about food properties, not source safety.
• "The foods might have chemicals..." is incorrect; TCS is about bacterial growth, not chemicals.
• "Bacteria can grow... in the Danger Zone" is correct. TCS foods support bacterial growth when in the temperature range (41°F - 135°F), so temperature control is needed for safety.

Answer:

D. Bacteria can grow on these foods if in the Danger Zone between 41°F and 135°F.