What is a potential consequence of improper time and temperature control of TCS foods?

Improper time and temperature control of TCS (Time/Temperature Control for Safety) foods poses a significant risk as it can lead to the growth of pathogenic microorganisms. TCS foods, which include dairy products, meats, and other perishable items, require specific temperature ranges to inhibit the growth of harmful bacteria. When these foods are left outside of their safe temperature zones for extended periods, such as being held at room temperature, bacteria can multiply rapidly.

This uncontrolled growth can result in foodborne illnesses if consumed. Proper time and temperature control are critical in food safety practices to ensure that foods remain safe for consumption and do not pose health risks. Understanding this concept is essential for food handlers to protect public health and is a foundational principle in food safety training.