Quiz Show - TCS (temperature controlled for safety) or Shelf Stable?
Updated: a day ago
The term 'TCS' is often used to refer to food that either requires temperature or time control for food safety. So let the games begin and test your knowledge.
Par-cooked Bacon - still soft and flexible.
Cooked or par-cooked bacon is a confusing item for lots of cooks. Here's the food safety rundown:
If you cook bacon completely so that it is crispy, than the 'water activity' is so low (amount of water left in product) that it is not considered a TCS food and can be held without temperature control.
If the bacon is par-cooked (still soft) because you want to allow some more cooking time once it is ordered, is a TCF and needs to be held under temperature control. Temperature control is 41F or less or 135F or greater.
A third alternative is to put the par-cooked bacon on a time as a control for public health. This consists of time stamping the par-cooked bacon when it is pulled from cooking and discard it after four hours. You can hold it at any temperature during those four hours.
The photo illustrates the par-cooked (soft) bacon on a steam table holding at just under 130F. This was cited at the time of inspection. The cook decided to keep it cold in the future.