Which type of foods are classified as TCS (Time/Temperature Control for Safety) foods?

The classification of TCS (Time/Temperature Control for Safety) foods is based on the potential of these foods to support the growth of harmful microorganisms and the need for proper time and temperature controls to ensure food safety. TCS foods typically require careful monitoring during storage and preparation to prevent them from becoming unsafe to eat.

Animal food that is raw or heat-treated falls into this category because it generally contains nutrients and moisture that are conducive to the growth of pathogens if not kept at appropriate temperatures. Raw meats, poultry, seafood, and eggs must be kept at safe temperatures to prevent foodborne illnesses associated with bacteria like Salmonella, E. coli, and Listeria.

In contrast, raw fruits and vegetables, while still requiring washing and safe handling to eliminate contaminants, do not usually require the same stringent controls as TCS foods because they are less likely to support the rapid growth of harmful microorganisms. Frozen prepared meals and canned goods are generally considered low-risk for TCS classification because the freezing or canning processes inhibit the growth of pathogens and extend shelf life, allowing them to be stored safely without immediate temperature control. Thus, the focus on the proper management of time and temperature is particularly critical for animal-based foods.