What type of vegetables are considered TCS foods?

Time- and temperature-controlled for safety (TCS) foods are those that require specific temperature controls to limit the growth of harmful bacteria. Cooked vegetables fall into this category because, once they are cooked, their moisture content and nutrient composition make them more susceptible to bacterial growth if not kept at the appropriate temperature.

TCS foods need to be maintained at safe temperatures—either below 135°F (57°C) for hot holding or above 41°F (5°C) for cold holding—to prevent foodborne illness. Cooked vegetables, due to their moisture and nutrient availability, can support the growth of bacteria if left in the danger zone (between 41°F and 135°F) too long.

In contrast, raw leafy greens, canned vegetables, and dried legumes typically do not require such strict temperature controls since they are less prone to bacteria growth when handled appropriately before cooking or being consumed. This distinction is crucial in food safety practices to ensure that all foods are kept at safe temperatures to minimize the risk of foodborne illness.