What is classified as TCS food?

TCS food, or Time/Temperature Control for Safety food, refers to items that require specific temperature controls to prevent the growth of pathogens that could cause foodborne illness. These foods are generally perishable and include items like dairy products, meats, poultry, fish, shellfish, cooked pasta, and cut fruits and vegetables.

The classification as TCS food is crucial because it highlights the need for careful handling and storage to maintain food safety. Foods that require temperature control must be kept at safe temperatures—typically below 41°F or above 135°F—to inhibit the growth of harmful bacteria. This handling helps minimize the risk of foodborne illnesses, making it essential for any food service establishment to understand and implement proper food safety practices.

In contrast, foods that are cooked under 140°F, pre-packaged for convenience, and non-perishable canned goods do not fall under the TCS definition because they either do not require temperature control or are designed to last without refrigeration, reducing the risk of bacterial growth.