TCS Foods (Time/Temperature Control for Safety)
TCS foods are foods that require time and temperature control for safety to limit the growth of pathogenic microorganisms or toxin formation. These foods are high in moisture, protein, and have a neutral to slightly acidic pH, making them ideal environments for bacterial growth.
Exam Tip
TCS = Time/Temperature Control for Safety. Key TCS foods: milk, meat, poultry, fish, eggs, cooked rice/pasta, cut melons, cut tomatoes, sprouts, garlic-in-oil. TCS characteristics: high moisture, high protein, neutral pH (4.6-7.5). Commonly missed TCS foods: baked potatoes, cooked rice, sprouts.
What Are TCS Foods?
TCS stands for Time/Temperature Control for Safety. These are foods that support the rapid growth of disease-causing microorganisms and must be kept at proper temperatures to remain safe. The FDA Food Code identifies TCS foods as those requiring strict time and temperature management.
Common TCS Foods
| Category | Examples |
|---|---|
| Dairy | Milk, cream, soft cheeses, butter |
| Meat | Beef, pork, lamb |
| Poultry | Chicken, turkey, duck |
| Fish & Shellfish | Salmon, shrimp, oysters, clams |
| Eggs | Shell eggs, egg products |
| Cooked Starches | Rice, pasta, potatoes |
| Cut Produce | Cut melons, cut tomatoes, cut leafy greens |
| Sprouts | Bean sprouts, alfalfa sprouts |
| Other | Garlic-in-oil mixtures, tofu, soy protein |
What Makes a Food TCS?
TCS foods generally share these characteristics:
| Factor | TCS Condition |
|---|---|
| Moisture | High water activity (above 0.85) |
| Protein | High protein content |
| pH | Neutral to slightly acidic (4.6 - 7.5) |
| Nutrients | Rich nutrients that bacteria need |
Non-TCS Foods (Do NOT Require Temperature Control)
| Category | Examples | Why They Are Safe |
|---|---|---|
| Dry goods | Flour, sugar, dried pasta | Low moisture |
| Acidic foods | Vinegar, pickles, most jams | Low pH (below 4.6) |
| Uncut produce | Whole melons, whole tomatoes | Intact skin protects |
| Shelf-stable items | Canned goods, crackers, bread | Processed for safety |
TCS Food Handling Requirements
| Requirement | Standard |
|---|---|
| Cold holding | 41°F (5°C) or below |
| Hot holding | 135°F (57°C) or above |
| Cooling | 135°F to 70°F in 2 hours; 70°F to 41°F in 4 more hours |
| Reheating | 165°F (74°C) within 2 hours for hot holding |
| Time as control | Maximum 4 hours if temperature not maintained |
Exam Alert
TCS foods are tested extensively on the ServSafe Manager exam. Know that cut melons, cooked rice, baked potatoes, and sprouts are commonly missed TCS foods. Remember: high moisture + high protein + neutral pH = TCS. Non-TCS foods include dry goods, acidic foods (pH below 4.6), and whole uncut fruits and vegetables.
Study This Term In
Related Terms
Temperature Danger Zone
The Temperature Danger Zone is the temperature range between 41°F and 135°F (5°C to 57°C) in which foodborne bacteria grow most rapidly, potentially doubling in number every 20 minutes. TCS foods must be kept out of this range to prevent foodborne illness.
Foodborne Illness
A foodborne illness (food poisoning) is a disease transmitted to people through contaminated food or beverages, caused by biological hazards (bacteria, viruses, parasites), chemical hazards (toxins, cleaning agents), or physical hazards (foreign objects). The CDC estimates 48 million cases occur annually in the United States.
HACCP (Hazard Analysis Critical Control Points)
HACCP is a systematic, science-based food safety management system that identifies, evaluates, and controls biological, chemical, and physical hazards throughout the food production process. It is built on seven core principles and is a key topic on the ServSafe Manager exam.
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