What are TCS foods that require time and temperature control for safety?

Time and temperature control for safety (TCS) foods are those that are more susceptible to the growth of pathogens if they are not held within safe temperature ranges or for an appropriate amount of time. These foods typically contain moisture and protein, which are essential for the growth of harmful bacteria.

Dairy products, meat, and eggs are considered TCS foods because they provide an ideal environment for bacterial growth if not properly stored or cooked. Dairy products can spoil quickly if left out of refrigeration, meat can harbor pathogens like Salmonella or E. coli if not cooked to the correct internal temperature or stored properly, and eggs can also host harmful bacteria like Salmonella. Therefore, they require constant monitoring of time and temperature to prevent foodborne illnesses and ensure safety for consumption.

In contrast, fruits and nuts do not typically require the same level of temperature control, as they have lower moisture content and are less prone to bacterial growth. Grains and cereals are also stable at room temperature and do not generally support rapid bacterial proliferation. Packaged snacks, while they should be stored properly, often contain preservatives that help maintain their safety without strict adherence to time and temperature controls.