As a foodservice professional, you play a critical role in ensuring the food you serve is safe for consumption. While there are lots of factors you can't control in a restaurant, healthcare facility, or any other place that serves food–we're looking at you, random Yelp review!–food safety is one you can.
One of the key ways to do this is to understand and manage TCS foods–also known as those that require time and temperature control for safety.
In this blog, we'll provide an overview of TCS foods and give you some tips on how to keep your customers safe–and those reviews positive.
What does TCS stand for in food?
Why can TCS foods be dangerous?
What are the 10 most common TCS foods?
What factors determine if a food is TCS?
What foods are NOT usually TCS foods?
General guidelines for TCS foods
What are TCS foods?
TCS foods (Time/Temperature Control for Safety foods) are foods that require strict temperature control to prevent the rapid growth of harmful bacteria.
These foods must be kept:
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At 41°F or below (cold holding)
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At 135°F or above (hot holding)
If TCS foods stay between 41°F and 135°F (the “danger zone”), bacteria can multiply quickly and increase the risk of foodborne illness.
Examples of TCS foods include meats, poultry, fish, shellfish, dairy products, and cooked rice and pasta (more on this in a moment!).
TCS foods are high-risk not because they are inherently unsafe, but because they create ideal conditions for bacterial growth when time and temperature aren’t controlled.
What does TCS stand for in food?
TCS stands for Time and Temperature Control for Safety. TCS foods are those that require specific temperature control to make sure they remain safe for consumption.
As a rule of thumb: if a food is moist, protein-rich, and neutral in pH, it likely requires time and temperature control.
Keep in mind, too, that just because a food isn't technically labeled a TCS food doesn't mean it is safe from any potential hazard. Plenty of non-TCS foods contain hazards, be they biological, physical, or chemical. Combination foods are also a challenge, even if they contain non-TCS ingredients.1
Why can TCS foods be dangerous?
According to federal regulations for the foodservice industry, the temperature “danger zone” for bacterial growth is between 41°F and 135°F.
Inside this range, bacteria can grow rapidly, sometimes doubling every 20 minutes.1 Given that foodborne illnesses cost the US economy more than $74.7 billion per year in medical expenses, lost productivity, and other costs, it's just not worth it.2
To avoid this:
- Monitor temperatures during storage, prep, and service
- Assign responsibility to a team member each shift
- Use a calibrated digital thermometer consistently
TCS foods can quickly become dangerous to consume at any point of the service cycle–from delivery to cooking and storage.
What factors determine if a food is TCS?
TCS foods are determined based on conditions that support bacterial growth, including:
- Moisture (water activity)
- Protein content
- pH level above 4.6
- Time spent in the danger zone
These foods must be stored at 41°F or lower or 135°F or higher to remain safe.
Another way to evaluate risk is through FAT TOM (Food, Acidity, Time, Temperature, Oxygen, Moisture). The more of these factors present, the higher the risk.
What are the 10 most common TCS foods?
Here is a list of TCS foods from the Minnesota Department of Agriculture Food and Feed Safety Division to give you an idea of what to watch out for.1
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Meat, Poultry, Fish, and Shellfish - Any raw or cooked meat or poultry that requires refrigeration falls under the TCS category, including beef, pork, lamb, chicken, turkey, and duck.
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Milk and Dairy - Milk, cheese, and other dairy items made from milk are TCS foods.
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Eggs - Eggs are also TCS foods because bacteria can easily get inside the shell and thrive in the yolk or white.
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Soy and Tofu - Soy products, including tofu, are TCS foods because they can contain bacteria that can grow in warm, moist environments.
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Cut Melons or Tomatoes - Cut fruits, such as melons or tomatoes, are TCS foods that are often served in buffets or salads. Because these fruits have a water content of over 80%, they can easily harbor bacteria, such as salmonella or listeria
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Cooked Potatoes - Potatoes are also TCS foods because they can develop bacteria that cause botulism in anaerobic environments.
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Sprouts (or Sprouted Seeds) - Sprouts are a popular health food that is often used in salads or as toppings for sandwiches. However, raw sprouts are TCS foods because they can contain bacteria, such as E.coli or salmonella.
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Leafy Greens - When the cell wall in these vegetables is ruptured, it can release nutrients that bacteria need to grow.
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Cooked Rice, Grains, Beans, and Other Veggies - Cooked rice, grains, beans, and vegetables are TCS foods because they can easily grow bacteria if not stored and reheated properly.
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Untreated Garlic and Oil Mixtures - Garlic and oil mixtures are used to add flavor to pasta and other dishes. However, untreated garlic and oil mixtures are TCS foods because they can easily grow bacteria that cause botulism.
What food items need time and temperature control for safety?
TCS foods are highly susceptible to bacterial growth. Key factors include:
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Moisture and Protein: High moisture and protein content make foods highly perishable.
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pH Levels: A pH level above 4.6 provides the ideal environment for bacterial growth.
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Preparation Method: Foods served raw or undercooked, such as sushi or rare steak, are TCS foods because they carry contamination risks. Thoroughly cooked or pasteurized foods are less likely to contain harmful bacteria.
Another way to evaluate if something is a TCS food is to look at the FAT TOM principles. This acronym can help you remember the six factors contributing to the growth of harmful bacteria. The more factors a food has, the higher the chances you are working with a TCS food.
What foods are NOT usually TCS foods?
Some foods are not considered TCS foods because they don’t support rapid bacterial growth.
Examples include:
- Bread
- Chips
- Candy
- Dried beans
- Uncooked rice
- Powdered milk
These foods are typically low in moisture or high in acidity, which limits bacterial growth.
However:
Non-TCS does not mean risk-free, especially when combined with TCS ingredients (like sandwiches or prepared meals).
General guidelines for TCS foods
If you work in a kitchen or even a mobile catering business, you'll find these guidelines helpful in ensuring that your food is safe, healthy, and enjoyable for your customers.
What are the temperature danger zones?
Temperature danger zones are the range of temperatures in which bacteria grow most rapidly.
The danger zone ranges from 41°F to 135°F, where bacteria grow most rapidly.
TCS foods should not remain in this range for more than:
- 2 hours (standard)
- 1 hour if above 90°F ambient temperature
Where must you store TCS foods?
TCS foods must be stored in a clean, dry, and sanitary place where they won't be contaminated by other foods, chemicals, or pests.
Refrigeration is the best way to store most TCS foods, with the temperature ideally set at 41°F (5°C) or lower. Frozen TCS foods should be kept at 0°F (-18°C) or lower. If you're transporting TCS foods, use insulated containers or hot and cold packs to maintain the proper temperature.
Don't leave TCS foods at room temperature for more than two hours or one hour if the temperature is above 90°F (32°C).
At what minimum temperature should hot TCS food be held?
Hot holding temperature: 135°F or higher
You should use a food thermometer to measure the temperature of hot TCS foods regularly and ensure that they remain within this temperature range.
If you're serving hot TCS foods at a buffet, use chafing dishes, steam tables, or other hot-holding equipment. Avoid reheating hot TCS foods in slow cookers or warming trays, as these devices may not heat the food evenly or quickly enough.
What is the ideal cold holding temperature for TCS foods?
Cold TCS foods should be held at 41°F (5°C) or lower to prevent the growth of harmful bacteria.
If you're serving cold TCS foods at a buffet, use ice baths or other cold-holding equipment to maintain the proper temperature. Avoid chilling TCS foods by placing them in a sink or container with ice, as this method may not cool the food quickly enough.
What should be done when cooling TCS foods?
TCS foods must be cooled from 135°F (57°C) to 70°F (21°C) within two hours and from 70°F (21°C) to 41°F (5°C) within an additional four hours. To cool TCS foods quickly and safely, you can use one of the following methods:
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Divide the food into smaller portions and place them in shallow pans or containers.
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Use an ice bath or ice wand to cool the food directly.
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Place the food in a blast chiller or cold storage room.
Remember to stir the food occasionally to promote even cooling. During the cooling process, don't leave TCS foods at room temperature for more than two hours.
How TCS food cooked in a microwave should be handled
If you're cooking TCS foods in a microwave, be sure to follow these safety guidelines:
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Use a microwave-safe dish with a cover to prevent splatters and spills.
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Rotate the dish regularly to ensure even cooking.
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Use a food thermometer to check the temperature of the food after cooking.
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Let the food rest for two minutes before checking the temperature again.
Microwaves may not cook food evenly or quickly enough, which can lead to uneven heating and the growth of harmful bacteria–so you'll need to be extra cautious here. Always follow the manufacturer's instructions and guidelines for cooking TCS foods in a microwave.
Thawing TCS foods
There are three safe methods for thawing TCS foods:
- Refrigeration: The safest way to thaw TCS foods is in a refrigerator set at 41°F (5°C) or lower. Place the frozen food on a tray or in a container to catch any drips and prevent cross-contamination. This method may require extra time, so plan ahead to allow foods to thaw fully without leaving them in the temperature danger zone.
- Cold Running Water: If you need to thaw foods more quickly, you can use cold running water. Place the food in a leak-proof plastic bag or container and submerge it under cold, running water (70°F/21°C or below). Ensure the water stays cold and continuously circulates around the food. Thawing should be completed within two hours, and cook the food immediately after thawing.
- Microwave: TCS foods can be thawed using a microwave if they will be cooked right away. Remove any packaging not labeled as microwave-safe, and use the defrost setting to thaw the food. Be aware that some parts may start to cook during microwaving, so prompt cooking afterward is important to maintain food safety.
Never thaw TCS foods at room temperature, as this allows bacteria to multiply rapidly. Always use one of the safe methods above to keep food out of the danger zone.
FAQs about TCS foods
Is rice a TCS food?
Yes, rice is considered a TCS food. It has a neutral pH and high water activity, which creates an ideal environment for bacterial growth if you do not properly cook, hold, or cool it.
Is uncooked pasta a TCS food?
No, uncooked pasta is not considered a TCS food because it does not contain harmful bacteria that can cause foodborne illness. However, pasta becomes a TCS food once you cook it.
What is the ready-to-eat TCS food hold time?
The maximum hold time for ready-to-eat TCS foods is four hours. You must discard the food after four hours to prevent the growth of harmful bacteria.
What is the correct temperature for receiving cold TCS food?
The correct temperature for receiving cold TCS food is 41°F or lower. Maintaining this temperature helps prevent the growth of harmful bacteria that cause foodborne illness. You should always check the temperature immediately upon delivery and reject any food that registers above the appropriate limit.
Does bread require time and temperature control?
It depends on the type of bread. Pre-packaged bread that is shelf-stable does not require time and temperature control. However, freshly baked bread, which restaurants typically serve warm, should be held at a temperature of 135°F or higher.
Are sprouts a TCS food?
Yes, sprouts are considered a TCS food. They carry a high risk of contamination and can harbor harmful bacteria. In fact, sprouts have been associated with multiple foodborne illness outbreaks.
What is the first step when receiving cold TCS food?
The first step is to check the temperature of the food immediately upon delivery. Cold TCS food should be at 41°F or lower. If the temperature is above this limit, the food should be rejected.
Is butter a TCS food?
Butter is generally not considered a TCS food because it has a low water activity level, which inhibits bacterial growth. However, flavored or compound butters that include additional ingredients may require time and temperature control.
What should the use-by-date be for leftover TCS food?
Leftover TCS food should be labeled with a use-by date that is no more than seven days from the date it was prepared or opened, provided it has been stored at 41°F or lower.
How long can TCS food be stored in a cooler?
TCS food can be stored in a cooler for up to seven days, as long as the temperature is maintained at 41°F or lower. After this period, the food should be discarded to prevent the risk of foodborne illness.
Understand the TCS food meaning to keep customers safe
It is essential for food handlers, servers, and managers to understand which foods are TCS foods. Applying food safety best practices, including proper storage and cooking procedures, can help you prevent contamination and protect your customers from the dangers of a foodborne illness.
You can ensure you’re clear on how to handle TCS foods and up to date on food safety best practices by keeping your food handler card current. Brush up on your TCS foods and food safety knowledge today!
Sources:
- USDA Food Safety and Inspection Service: "Danger Zone" (40°F - 140°F)
- USDA: Cost Estimates of Foodborne Illnesses
- Minnesota Department of Health: Time/Temperature Control for Safety Food
