2 Types of Foods Most Likely to Become Unsafe

You serve all types of foods every single day and the idea that the foods you are serving could be making some sick is a very scary thought.

Am I right?

Luckily, the FDA, has done the work for us by conducting years of research into the two categories we should be focusing all of our attention.

The first type is called FOODS THAT REQUIRES TIME AND TEMPERATURE CONTROL FOR SAFETY (TCS)


This category typically includes;

- An animal food that is raw or heat-treated

- A plant food that is heat-treated

- Raw seed sprouts

- Cut melon

- Cut leafy greens

-Cut tomatoes or mixtures of cut tomatoes

-Garlic-in-oil

There are some exceptions to this rule. If you want more information, follow this link to the FDA’s TCS food identification tool.

The second type is called READY-TO-EAT (RTE)



These are foods that can be eaten without any further preparation, washing, or cooking.

This is going to be majority of the food in our refrigerators.

What can you do to keep these foods safe?

1. Keep hot foods hot (135°F or higher) and cold food cold (41°F or lower)

2. Wash all fruits and vegetables in a sanitized sink

3. Cover food tightly and completely for safe storage



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