TCS - Time and Temperature Control for Safety. 1. Fat Tom Food Acid (4.6-7.0) Time (double every 20 minutes) Temperature Oxygen Moisture (0.8-1.0) 2. 5 most common risk factors I.... TCS - Time and Temperature Control for Safety. 1. Fat Tom Food Acid (4.6-7.0) Time (double every 20 minutes) Temperature Oxygen Moisture (0.8-1.0) 2. 5 most common risk factors I. Improper hot/cold holding temperatures of TCS food II. Improper cooking temperatures of food III. Dirty and/or contaminated utensils and equipment IV. Poor employee health and hygiene V. Food from unsafe sources Cooking temperatures 1. 135F- fruits and veggies 2. 145F- solid cuts of meat 3. 145F- fish 4. 145F- eggs for immediate consumption 5. 155F- Eggs for later consumption 6. 155F- ground beef or pork 7. 165F- chicken(poultry- whole or ground) 8. 165F- stuffed fish Contaminants to food 1. SDS - require by OSHA first aid info 2. Chemical sanitizer, cleaning agents should be locked up separated 3. Physical threats- if you can see it (bone, wood, plastic) 4. Cross contamination- meat to veggie (cutting boards) Bacteria, parasites, viruses, mold and toxins 1. Bacteria - low temperatures does not kill I. E. Coli (beef) II. Salmonella (chicken) III. Clostridium botulinum (canned food) IV. Listeria (37F in refrigerator) V. Shigella (human feces, not washing hands) VI. Staphylococcus (sneezing, coughing, nose, skin) 2. Viruses spread by poor personal hygiene I. Norovirus (human intestinal tract) II. Hepatitis A (poor hand washing) 3. Parasites freeze at -4 for 7 days or cook well I. Trichinella (pork and wild game) II. Anisakis (fish, sushi) III. Glardia (contaminated water) 4. Mold aflatoxins I. Corn, grains II. Peanuts 5. Toxins seafood I. Scombroid (mahi-mahi and tuna from time temp II. Ciguatera (algae that contain ciguatoxin) Read more