What are the time and temp requirements for reheating TCS food for hot holding?
Mon Apr 11 2005 14:30:00 GMT-0400 (Eastern Daylight Time) · Generally speaking food that is heated and served within four hours is considered safe but meat that is cooked for longer to tenderize must reach a temperature of at least 55 °C (131 °F) within four hours and then be kept there for sufficient time in order to pasteurize the meat.
The FSIS stipulates that potentially hazardous food should not be stored at temperatures in this range in order to prevent foodborne illness (for example a refrigerator's temperature must be kept below 4 °C (40 °F)) and that food that remains in this zone for more than two hours should not be consumed.
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Fri Aug 08 2003 14:30:00 GMT-0400 (Eastern Daylight Time) · Throw out foods that have been warmer than 40 °F (4 °C) for more than 2 hours. If there is any doubt at all about the length of time the food has been defrosted at room temperature it should be thrown out. Freezing does not destroy microbes present in food. Freezing at 0 °F does inactivate microbes (bacteria yeasts and molds).
Heat treating (or heat treatment) is a group of industrial thermal and metalworking processes used to alter the physical and sometimes chemical properties of a material.The most common application is metallurgical.Heat treatments are also used in the manufacture of many other materials such as glass.Heat treatment involves the use of heating or chilling normally to extreme temperatures ... ...
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