Key Takeaways
- TCS foods have moisture, protein, and neutral pH that allow bacterial growth
- Meat, poultry, fish, eggs, dairy, and cooked grains are TCS foods
- Cut melons, tomatoes, and leafy greens become TCS when cut
- Hold cold TCS foods at 41°F or below
- Hold hot TCS foods at 135°F or above
Last updated: January 2026
2.3 TCS Foods (Time/Temperature Control for Safety)
TCS foods require time and temperature control to prevent bacterial growth. Understanding which foods are TCS is essential for food safety.
What Makes a Food TCS?
Foods become TCS when they have:
- Moisture (Water Activity): Above 0.85 aw
- Protein: Nutrients for bacteria
- Neutral pH: Between 4.6 and 7.5
Complete List of TCS Foods
Animal Products:
- Meat (beef, pork, lamb)
- Poultry (chicken, turkey, duck)
- Fish and shellfish
- Eggs (except hard-boiled in shell)
- Dairy products (milk, cream, cheese, yogurt)
Cooked Plant Foods:
- Cooked rice
- Cooked beans
- Cooked potatoes
- Cooked pasta
- Cooked vegetables
Fresh-Cut Produce:
- Cut melons (cantaloupe, watermelon, honeydew)
- Cut tomatoes
- Cut leafy greens
- Raw sprouts (alfalfa, bean, radish)
- Garlic-in-oil mixtures
Other TCS Foods:
- Soy products (tofu, tempeh)
- Cream-based pies and pastries
- Puddings and custards
- Gravies and sauces
- Soups and stews
NON-TCS Foods (Safer Foods)
These foods do NOT require time/temperature control:
| Food | Why It's Safe |
|---|---|
| Dry goods (flour, sugar) | Low moisture |
| Bread and crackers | Low moisture |
| Whole, uncut fruits | Protected by skin |
| Whole, uncut vegetables | Protected by skin |
| Hard-boiled eggs (in shell) | Shell protection |
| Vinegar-based products | Low pH |
| Honey | Low moisture |
| Jams and jellies | High sugar, low moisture |
Why Cut Produce Becomes TCS
When you cut a melon or tomato:
- The protective skin barrier is broken
- Interior is exposed to bacteria
- Moisture and nutrients are available
- Bacteria can now grow rapidly
This is why cut melons must be kept below 41°F!
Holding TCS Foods Safely
Cold Holding:
- Keep at 41°F or below
- Check temperatures every 4 hours
- If above 41°F, determine how long and take action
Hot Holding:
- Keep at 135°F or above
- Stir regularly to distribute heat
- Check temperatures frequently
For the Exam: Know which foods are TCS. Common exam questions ask you to identify TCS foods from a list.
Test Your Knowledge
Which of the following is a TCS food?
A
B
C
D
Test Your Knowledge
Why does cooked rice become a TCS food?
A
B
C
D
Test Your Knowledge
At what temperature should cold TCS foods be held?
A
B
C
D
Test Your Knowledge
Which food does NOT require time/temperature control?
A
B
C
D