Which food is classified as TCS food?

TCS food refers to "Time/Temperature Control for Safety" food. These foods require specific time and temperature controls to prevent the growth of harmful microorganisms that can cause foodborne illness.

A baked potato is classified as TCS food because it is a potentially hazardous item that, when cooked, retains moisture and has a pH level conducive to bacterial growth if not handled properly. When baked, potatoes must be kept at safe temperatures to prevent bacteria, particularly Clostridium botulinum, from multiplying. If held at improper temperatures for extended periods, especially in an environment that promotes anaerobic growth, baked potatoes could cause food safety concerns.

In contrast, rice, while it can be potentially hazardous if left in the danger zone, is not classified as TCS unless it is cooked and held improperly. Uncooked vegetables are not TCS unless they are cut or cooked and subsequently mishandled. Dried fruits are not TCS either, as their low moisture content inhibits the growth of microorganisms.

Understanding TCS foods is critical for food safety management, especially in food service operations, where proper temperature controls must be maintained.