Tips for Time and Temperature Control Foods –

▤ Summary

A single bacterium doubles every 20 minutes in the right conditions, meaning it can multiply trillions of times in just 24 hours without proper attention to food safety. Harmful microorganisms can grow to levels high enough to cause illness within four hours. Foods that need time and temperature control for safety—known as TCS foods—include 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-and-oil mixtures, and cooked rice, beans, and vegetables. If the food has not reached 70℉ within two hours, it must be thrown out or reheated and then cooled again. iPIMM™ SuD is the first software platform that elevates the traditional “temperature logger” to integrated cold chain solution allowing the driver to guarantee a quality delivery.

▦ Linked Companies

Procuro, Inc.

$1M to $5M