Answer:
Bacterial growth can be slowed down in Time and Temperature Control for Safety (TCS) foods in a number of ways:
1. Control of time and temperature: Bacterial growth can be slowed significantly by using the proper storage and holding temperatures. To prevent hazardous germs from growing, TCS foods must be maintained at temperatures above 135°F (57°C) or below 41°F (-5°C).
2. Proper Cooking: In order to kill bacteria, TCS foods must be cooked to a safe minimum internal temperature.
3. Sanitation: Preventing the spread of bacteria requires regular cleaning of all surfaces that come into contact with food.
By putting these precautions in place and keeping a close eye on food temperature, you can help prevent bacterial growth and keep food safe.