When kitchen workers are preparing food it is very important to mark any food that will be held for more than 24 hours. health inspectors want to see that no potentially hazardous (tcs) foods are kept more than?

The correct answer is more than 4 hours.

Explanation:

The potentially hazardous foods refers to the foods, which needs temperature control, that is, the time and temperature control for the safety, and in certain conditions for maintaining the shelf life, as these foods possess the tendency to permit for the development of pathogenic microbes, and also in some of the conditions, formation of toxins. If a potentially hazardous food is been kept at a danger-zone temperature for more than four hours, then there is a need to discard it.

1. dermis

2. chemical

3. urine

4. viruses

5. antibodies

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