Which category of foods is considered TCS (Time/Temperature Control for Safety) foods?

TCS (Time/Temperature Control for Safety) foods are those that require specific time and temperature controls to prevent the growth of harmful microorganisms. This category is critical for ensuring food safety during storage, preparation, and serving.

Meat products and dairy products fall under this category because they are highly perishable and can support the growth of pathogens if not kept at safe temperatures. For example, meats must be kept at appropriate cold or hot holding temperatures to prevent the growth of bacteria that could cause foodborne illnesses. Similarly, dairy products, such as milk and cheese, can also become unsafe if left out of refrigeration for too long.

In contrast, raw fruits and vegetables, while they can harbor pathogens, typically do not support the same level of microbial growth as TCS foods, especially when properly cleaned and stored. Canned goods are shelf-stable and do not require temperature control unless opened. Dry spices are also not considered TCS because they have low water activity and are unlikely to support pathogen growth. Thus, meat and dairy products are recognized as critical TCS foods that require vigilant temperature monitoring to ensure they remain safe for consumption.