What does TCS stand for in food safety?

In food safety, TCS stands for Time and Temperature Control for Safety. This concept is crucial because certain types of food, particularly those that are moist and protein-rich, are prone to the growth of harmful microorganisms when not handled properly.

Time and Temperature Control for Safety refers to the practices that help ensure these foods remain safe to eat by limiting the amount of time they spend in the temperature danger zone, which is between 41°F (5°C) and 135°F (57°C). By maintaining the appropriate temperatures during storage, cooking, cooling, and reheating, organizations can prevent foodborne illnesses. This practice is an essential component of food safety protocols in many settings, including restaurants and catering services, ensuring that food remains safe for consumers.