Answer:

Food handlers are responsible for following safe food handling practices in order to reduce the risk of foodborne illness. Time and temperature control is one of the main safety measures that should be observed when handling food. This involves keeping food at the right temperatures to slow the growth of harmful bacteria and prevent contamination.

However, there are some foods that are exempt from these temperature control requirements. Foods that are considered ready-to-eat (RTE) can safely be consumed within a four-hour window without the need for time and temperature control. Such foods include commercially pre-packaged, pre-cooked and ready-to-eat foods.

According to the SafeBites Time and Temperature Control guidelines, hot foods must reach a temperature below 70° F within two hours and below 41° F within an additional four hours. On the other hand, foods that are ready-to-eat do not need to be chilled down to the same temperatures since they can be consumed within a four-hour window without the need for temperature control. This is why food handlers do not need to worry about time and temperature control when handling ready-to-eat foods.

Ready-to-eat foods include commercially pre-packaged, pre-cooked and ready-to-eat foods, as noted by the University of Minnesota Extension. Such foods may include pre-made salads, precooked burgers or sandwiches, instant noodles, and other pre-packaged foods that can easily be eaten without cooking or reheating. According to the TCS Foods Poster, these ready-to-eat foods are considered to be safe and do not require temperature control.

Food handlers are responsible for ensuring food safety by following proper food handling practices. Time and temperature control is one of the most important measures that should be observed to prevent food contamination. However, food handlers do not need to worry about time and temperature control when handling ready-to-eat foods, as they can safely be consumed within a four-hour window.