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If Ready-to-eat TCS items are to be kept for more than 24 hours, they should be labeled with a date by which they must sell, be eaten, or be discarded.
What measure should be taken while storing TCS food?
When keeping food, time and temperature are critical and must be closely managed. The received-on and use-by dates on stored foods should be clearly labeled. Food that is transported off-site must be tagged and kept at a specific temperature. This also applies to packaged items for self-service.
When left at the improper temperature for too long, TCS foods are more susceptible to bacterial development. TCS goods spoil more quickly and allow for harmful amounts of disease growth if not stored at the proper temperature. Foodborne disease could occur if dangerous pathogens are present.
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