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Answer :
Final answer:
TCS food is being time-temperature abused whenever it is handled at temperatures that allow for rapid bacterial growth, typically between 40°F and 140°F, which corresponds to option (a) 41°F and 135°F.
Explanation:
Time-temperature abuse of TCS food occurs when the food is exposed to temperatures that allow for rapid bacterial growth, which is typically between 40°F (approximately 4°C) and 140°F (60°C). Perishable foods must be kept out of this range to prevent foodborne illness. In the options provided, option (a) 41°F and 135°F is the range that is most likely to allow for time-temperature abuse, as it falls within the range that is favorable for bacterial growth in food.
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