What is "Time-Temperature Control for Safety" (TCS) food?

"Time-Temperature Control for Safety" (TCS) food refers specifically to items that necessitate careful monitoring of time and temperature in order to impede the growth of harmful bacteria. These foods are particularly susceptible to bacterial contamination and growth, which can pose serious health risks if they are not stored, cooked, or served at appropriate temperatures.

Examples of TCS foods include meats, dairy products, eggs, cooked rice, and certain fruits and vegetables. For these items, both time and temperature are crucial factors in ensuring food safety; for example, if TCS foods are left in the temperature danger zone (typically between 41°F and 135°F) for too long, harmful microorganisms can proliferate to dangerous levels.

In contrast, foods that are able to be stored at room temperature indefinitely or are naturally resistant to bacterial growth do not fall under the TCS category, as they do not present the same level of risk associated with improper handling or storage. Foods requiring refrigeration alone may be safe but do not encompass the entire scope of what TCS foods represent, which also includes the element of time in relation to temperature control.