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Foods that need time and temperature control for safetyknown as TCS foodsinclude milk and dairy products, eggs, meat (beef, pork, and lamb), poultry, fish, shellfish and crustaceans, baked potatoes, tofu or other soy protein, sprouts and sprout seeds, sliced melons, cut tomatoes, cut leafy greens, untreated garlic-
Thus, there is a specific time-temperature relationship for each particular system, and this relationship can be used to predict the lifetime or the quality of a material when exposed at different temperatures. These relationships are commonly used for predicting expiration dates of foods and pharmaceutical products.
A leading cause of foodborne illness is time and temperature abuse of TCS (food requiring time and temperature control for safety) foods. TCS foods are time and temperature abused any time theyre in the temperature danger zone, 41 to 135 degrees F.
Temperature controllers help in ensuring safety and efficiency of manufacturing processes of different industries by setting and keeping the temperature of the lab right. Various industries such as packaging, food and beverages, and healthcare have adopted the temperature control units.
Temperature is a key factor in any manufacturing process. Its control contributes to the improvement of industrial processes and product quality. It also helps to achieve significant cost savings. Temperature control is also important for safety and environmental reasons.