What must you do to keep bacteria from growing on temperature control for safety food (TCS)?

To prevent bacteria from growing on temperature control for safety food (TCS), it is critical to keep the food out of the Danger Zone, which ranges from 41°F to 135°F. This temperature range is particularly conducive to the growth of harmful microorganisms, including bacteria that can cause foodborne illnesses. Maintaining food temperatures either below 41°F, which is generally considered safe for cold storage, or above 135°F, which is safe for hot holding, is vital in reducing the risk of bacterial growth.

While cooking foods to the appropriate minimum temperature, such as 145°F, is essential for killing existing bacteria, it's not the only factor in preventing future growth. Storing food at room temperature or covering it in plastic wrap does not adequately address the risks associated with the Danger Zone, as bacteria can still proliferate if food is stored improperly. Hence, keeping TCS food out of the Danger Zone is the most effective strategy for ensuring food safety.