Ready-to-eat time/temperature control for safety (TCS) food that is prepped in-house must be date marked if it is held for more than how many hours?

Ready-to-eat time/temperature control for safety (TCS) food that is prepared in-house must be date marked if it is held for more than 24 hours to ensure food safety and prevent the risk of foodborne illnesses. This regulation helps food establishments keep track of how long food has been stored, allowing them to manage inventory and ensure that food is consumed or discarded within a safe timeframe.

Date marking is essential because TCS foods can support the rapid growth of pathogens when stored improperly or for extended periods. By marking the preparation or packaging date, food handlers can monitor freshness and ensure that anything held beyond that period is safely discarded, thus protecting public health. Adhering to this 24-hour guideline is a crucial practice in maintaining food safety standards in any food service operation.