Ready-to-eat TCS food prepared in-house must be date marked if held for more than how many hours?

Ready-to-eat TCS (Time/Temperature Control for Safety) food prepared in-house must be date marked if held for more than 24 hours. This requirement is crucial for food safety as it helps in managing the storage and consumption timelines of perishable foods, reducing the risk of foodborne illnesses.

Date marking serves as a clear indication of when a particular food item was prepared or opened, allowing food handlers to ensure that the food is consumed or discarded within a safe timeframe. TCS foods can promote the growth of harmful bacteria if they are not stored properly or consumed in a timely manner. By establishing a 24-hour guideline for date marking, food establishments can effectively monitor the freshness and safety of their ready-to-eat items and minimize the potential for food safety hazards related to spoilage or contamination.