{"id":4206,"date":"2016-03-04T15:28:00","date_gmt":"2016-03-04T21:28:00","guid":{"rendered":"https:\/\/live-gordon-food-service.pantheonsite.io\/tips-time-and-temperature-control-tcs-foods\/"},"modified":"2025-11-18T15:26:17","modified_gmt":"2025-11-18T20:26:17","slug":"consejos-sobre-el-control-del-tiempo-y-la-temperatura-de-los-alimentos-tcs","status":"publish","type":"post","link":"https:\/\/gfs.com\/es-us\/ideas\/tips-time-and-temperature-control-tcs-foods\/","title":{"rendered":"Consejos para los alimentos sujetos al control de tiempo y temperatura (TCS)"},"content":{"rendered":"<p class=\"wp-block-paragraph\">La \u00abzona de peligro t\u00e9rmico\u00bb recibe este nombre por una raz\u00f3n. Una sola bacteria se duplica cada 20 minutos en las condiciones adecuadas, lo que significa que puede multiplicarse billones de veces en tan solo 24 horas si no se presta la atenci\u00f3n adecuada a la seguridad alimentaria. La zona de temperatura de riesgo se sit\u00faa entre los 41\u2109 y los 135\u2109, un rango de temperaturas en el que los pat\u00f3genos se desarrollan con facilidad. Los microorganismos nocivos pueden alcanzar niveles lo suficientemente altos como para provocar enfermedades en tan solo cuatro horas.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-foods-that-need-time-and-temperature-control\" style=\"font-size:28px\">Alimentos que requieren un control del tiempo y la temperatura<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Cualquier tipo de alimento puede contener contaminantes, pero algunos son m\u00e1s propicios que otros para el crecimiento de agentes pat\u00f3genos. Entre los alimentos que requieren un control de la temperatura y el tiempo para garantizar su seguridad \u2014conocidos como alimentos TCS\u2014 se incluyen la leche y los productos l\u00e1cteos, los huevos, la carne (ternera, cerdo y cordero), las aves de corral, el pescado, los mariscos y los crust\u00e1ceos, <a href=\"https:\/\/gfs.com\/es-us\/ideas\/almidon-inteligente-patata-seguridad-alimentaria\/\">patatas asadas<\/a>, tofu u otra prote\u00edna de soja, brotes y semillas para brotes, mel\u00f3n cortado en rodajas, <a href=\"https:\/\/gfs.com\/es-us\/ideas\/la-cruda-realidad-sobre-la-seguridad-en-las-barras-de-ensaladas\/\">tomates cortados, verduras de hoja cortadas<\/a>, mezclas de ajo y aceite sin tratar, y arroz, legumbres y verduras cocidas.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-how-to-thaw-tcs-foods\" style=\"font-size:28px\">C\u00f3mo descongelar los alimentos de TCS<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Los alimentos de TCS se pueden descongelar de una de estas cuatro formas:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Refrigeraci\u00f3n: descongelar a una temperatura de 41\u2109 o inferior.<\/li>\n\n\n\n<li>Agua corriente: sumerge los alimentos bajo un chorro de agua corriente a una temperatura de 70\u2109 o inferior.<\/li>\n\n\n\n<li>Cocci\u00f3n en microondas: util\u00edzala \u00fanicamente si vas a cocinar los alimentos inmediatamente despu\u00e9s de descongelarlos.<\/li>\n\n\n\n<li>Cocci\u00f3n: incluye el descongelado en el proceso de cocci\u00f3n.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-time-amp-temperature-control-food-holding-temperatures\" style=\"font-size:28px\">Control de tiempo y temperatura: temperaturas de conservaci\u00f3n de los alimentos<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Los alimentos fr\u00edos deben mantenerse a una temperatura igual o inferior a 41\u2109.&nbsp;<\/li>\n\n\n\n<li>Los alimentos calientes deben mantenerse a una temperatura de 135 \u2109 o superior.<\/li>\n\n\n\n<li>Aseg\u00farate de comprobar la temperatura al menos cada cuatro horas.<\/li>\n\n\n\n<li>Lo ideal ser\u00eda comprobar la temperatura cada dos horas para disponer de tiempo suficiente para tomar medidas correctivas.<\/li>\n\n\n\n<li>Tira los alimentos que no est\u00e9n a una temperatura igual o inferior a 41\u00baF, o igual o superior a 135\u00baF.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-cooling-foods\" style=\"font-size:28px\">Alimentos refrescantes<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Los alimentos deben atravesar r\u00e1pidamente la zona de temperatura de riesgo para reducir el crecimiento de agentes pat\u00f3genos. En primer lugar, los alimentos deben enfriarse de 135\u2109 a 70\u2109 en un plazo de dos horas y, a continuaci\u00f3n, enfriarse hasta 41\u2109 o menos en las cuatro horas siguientes. Si los alimentos no han alcanzado los 70\u2109 en un plazo de dos horas, deben desecharse o recalentarse y, a continuaci\u00f3n, enfriarse de nuevo. El tiempo total de enfriamiento no puede superar las seis horas.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La forma m\u00e1s eficaz de enfriar los alimentos es reducir su volumen. Para ello, hay que repartir los recipientes grandes de comida en otros m\u00e1s peque\u00f1os o en bandejas poco profundas.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading has-medium-font-size\" id=\"h-methods-for-cooling-foods-include\"><strong>Entre los m\u00e9todos para enfriar los alimentos se incluyen:<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Ba\u00f1o de agua con hielo<\/li>\n\n\n\n<li>Remo para hielo<\/li>\n\n\n\n<li>Enfriador r\u00e1pido o de tambor<\/li>\n\n\n\n<li>El uso del agua fr\u00eda como ingrediente (sopas, guisos, etc.)<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><em>***Nota: Las neveras port\u00e1tiles est\u00e1n dise\u00f1adas para mantener fr\u00edos los alimentos fr\u00edos, no para enfriar r\u00e1pidamente los alimentos calientes.<\/em><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-reheating-time-and-temperature-control-foods\" style=\"font-size:28px\">Tiempo de recalentamiento y control de la temperatura de los alimentos<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Los alimentos que se vayan a servir inmediatamente pueden recalentarse a cualquier temperatura, siempre y cuando se hayan cocinado y enfriado correctamente. Los alimentos que se recalienten para mantenerlos calientes deben alcanzar una temperatura interna de 165 \u2109 en un plazo de dos horas. Deben mantenerse a esta temperatura durante al menos 15 segundos antes de servirlos.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-prioritize-food-safety-for-your-business\" style=\"font-size:28px\">Da prioridad a la seguridad alimentaria en tu empresa<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Dar prioridad a la seguridad alimentaria, especialmente al manipular alimentos TCS, es fundamental para tu negocio. Si conoces la zona de peligro t\u00e9rmico y aplicas t\u00e9cnicas adecuadas de manipulaci\u00f3n de alimentos, podr\u00e1s reducir considerablemente el riesgo de contaminaci\u00f3n. Seguir estas \u00fatiles recomendaciones reducir\u00e1 el riesgo de enfermedades transmitidas por los alimentos y garantizar\u00e1 la seguridad de tus clientes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Recuerda que el tiempo y la temperatura son fundamentales para la seguridad alimentaria. Si respetas los rangos de temperatura recomendados y reduces al m\u00ednimo el tiempo que los alimentos permanecen en la \u201czona de peligro\u201d, podr\u00e1s reducir significativamente el riesgo de enfermedades transmitidas por los alimentos y proteger la salud de tus clientes, pacientes o residentes. Obt\u00e9n m\u00e1s informaci\u00f3n sobre c\u00f3mo crear una cultura de seguridad alimentaria en tus servicios de restauraci\u00f3n. <a href=\"https:\/\/gfs.com\/es-us\/ideas\/fomentar-una-cultura-de-seguridad-alimentaria\/\">aqu\u00ed<\/a>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>","protected":false},"excerpt":{"rendered":"<p>The temperature danger zone has its name for a reason. A single bacterium doubles every 20 minutes in the right conditions, meaning it can multiply trillions of times in just 24 hours without proper attention to food safety. The temperature danger zone is between 41\u2109 and 135\u2109\u2014a temperature range in which pathogens grow well. Harmful [&hellip;]<\/p>\n","protected":false},"author":19,"featured_media":31471,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[132,129,130,111,131,112,110,69],"tags":[],"class_list":["post-4206","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering-small-business","category-college-university-education","category-daycare","category-healthcare","category-hotels-hospitality","category-k12-education","category-restaurant-bars","category-running-your-business"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.9 (Yoast SEO v28.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Tips for Time and Temperature Control (TCS) Foods<\/title>\n<meta name=\"description\" content=\"Keeping your foods and customers safe is key. Avoid the temperature danger zone by following these tips on time and temperature control foods.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gfs.com\/es-us\/ideas\/consejos-sobre-el-control-del-tiempo-y-la-temperatura-de-los-alimentos-tcs\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tips for Time and Temperature Control (TCS) Foods\" \/>\n<meta property=\"og:description\" content=\"Keeping your foods and customers safe is key. Avoid the temperature danger zone by following these tips on time and temperature control foods.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gfs.com\/es-us\/ideas\/consejos-sobre-el-control-del-tiempo-y-la-temperatura-de-los-alimentos-tcs\/\" \/>\n<meta property=\"og:site_name\" content=\"Gordon Food Service\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/GordonFoodService\/\" \/>\n<meta property=\"article:published_time\" content=\"2016-03-04T21:28:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-11-18T20:26:17+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gfs.com\/wp-content\/uploads\/2016\/03\/iStock-474526764.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2121\" \/>\n\t<meta property=\"og:image:height\" content=\"1414\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Cody Rivers\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:description\" content=\"Keeping your foods and customers safe is key. 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