Quiz Show - Crème Fraiche

The term 'TCS' is often used to refer to food requiring temperature or time control for food safety and seven-day date marking. So let the games begin and test your knowledge.

Let's take a look at a traditional French recipe for crème fraiche.

Combine one cup heavy cream and two tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days.

The question - is holding cream that has been heated to 70F for 8 - 24 hours safe? Is it a TCS food or shelf-stable using this special process?

If you guessed a TCS food, you are correct! Holding this cream-based product at room temperature (in the temperature danger zone) for 8 – 24 hours is certainly not safe or does it comply with the Oregon Food Sanitation Rules. You must hold potentially hazardous foods at or above 135ºF or below 41ºF at all times. Commercially made crème fraiche is available and is safe to use in restaurants.

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