By eliminating use of both terms, the final intent of the IFT report will be realized by simply using the term Time/Temperature Control for Safety Food or TCS. Stakeholders that use the FDA Food Code will be able to communicate clearly with others and the public more effectively using this simple term. Emphasis on time and temperature in the name of this definition will focus attention on critical elements of food safety that can be effectively controlled.
Keep your blood sugar levels close to normal to avoid many of these complications. The American Diabetes Association's goals for blood sugar control in people with diabetes are 70 to 130 mg/dL before meals, and less than 180 mg/dL after meals.
1 A normal blood glucose level is lower than 140 mg/dL (7.8 mmol/L). 2  A blood glucose level between 140 mg/dL and 199 mg/dL (7.8 and 11 mmol/L) is considered impaired glucose tolerance, or prediabetes. 3  If you have prediabetes, you're at risk of eventually developing type 2 diabetes. One hour after drinking the glucose solution, a normal blood glucose level is lower than 180 mg/dL (10 mmol/L). 2  Two hours after drinking the glucose solution, a normal blood glucose level is lower than 155 mg/dL (8.6 mmol/L).