Which type of food is classified under Time and Temperature Control for Safety (TCS)?

Foods that fall under the category of Time and Temperature Control for Safety (TCS) require specific handling to prevent the growth of harmful bacteria. These foods are typically high in moisture and protein, which create an environment conducive to microbial growth.

Meat is classified as TCS because it is perishable and can harbor pathogens if not stored or cooked at the right temperatures. It needs to be kept out of the temperature danger zone (between 41°F and 135°F) to prevent bacterial growth. Additionally, proper cooking temperatures must be adhered to in order to ensure that any harmful bacteria present are killed.

In contrast, canned vegetables and dry goods like pasta do not require the same level of temperature control because they have low moisture content and/or have been processed in a way that reduces the risk of microbial contamination. Rice can be potentially hazardous if improperly stored (especially if it is cooked), but uncooked rice itself is not classified as TCS. Thus, meat is the accurate choice when identifying a food type classified under TCS.