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

Ready-to-eat Time/Temperature Control for Safety (TCS) foods that are prepared in-house must be date marked if they are held for more than 24 hours to ensure food safety and quality. This marking is essential because it helps identify how long the food has been stored and ensures that it is consumed or discarded within a safe timeframe.

The 24-hour guideline is established based on food safety protocols that aim to mitigate the risk of foodborne illness. By tracking the age of the food through effective date marking, food service establishments can maintain higher standards of hygiene and safety, thereby protecting customers from potential health risks associated with improperly stored or expired foods. Proper date marking is a critical component of food safety management systems in any food handling environment.