TCS food is food that requires time-temperature control to prevent the growth of microorganisms and the production of toxins. These foods contains moisture and protein and has a neutral or slightly acidic pH. Most bacteria need nutrients such as carbohydrates or proteins to survive.
Inadequate food temperature controls are the most common factor contributing to outbreaks of foodborne disease. Disease causing bacteria grow particularly well in foods high in protein such as:
- Meats
- Poultry
- Seafood
- Eggs
- Dairy Products
- Cooked Vegetables
- Cooked Cereal Grains
Because of the high potential for rapid bacterial growth in these foods they are known as “TCS” foods. Food Handler need to pay additional attention when prepping, cooking, and storing all TCS Foods.
TCS Foods must be held either above 135°F or below 41°F to limit pathogenic microorganism growth or toxin formation.