Time/Temperature Control for Safety (TCS) Foods Poster - State Food Safety
Some foods grow bacteria more easily and quickly than other foods. These foods are known as time/temperature control for safety (TCS) foods because they require certain time and temperature controls to prevent unsafe bacteria growth.
TCS Foods
TCS foods are foods that “require time/temperature control for safety (TCS) to limit pathogenic microorganism growth or toxin formation” and must be kept at temperatures ≤41°F(5°C) or ≥135°F(57°C) for safety. These foods are typically:
Neutral to slightly acidic
High in starch or protein
Moist
List of Time-Temperature Control for Safety (TCS) Foods
(previously known as Potentially Hazardous Foods)
Meats
Bacon – in raw form
Beef – ground, roasts, steak
Gravy
Ground meats - all
Hot Dogs
Lunch meat
Meat casseroles
Pork – ground, ham, roasts
Processed meats - all
Sausage
Soups
Stews
Poultry
Chicken – ground, roasted
barbequed, fried
Chicken – nuggets, patties, strips
Casseroles with chicken/turkey
Dressing
Gravy
Precooked, processed products
Turkey – ground, roast
Soups
Stews
Seafood
Fish, Salmon, Tuna
Bakery Foods
Cream pastries
Cream/custard pies and tarts
Pudding prepared from a
mix or scratch
Dairy Foods
Whipped butter/whipped margarine
Cheese – mozzarella, cottage,
cream cheese, Ricotta
Cream, real
Cream sauce, white sauce
Dairy whipped topping
Ice cream
Milk
Pasta
Noodles – all kinds, cooked
Rice - cooked
Eggs
Egg casseroles, Egg dishes
Deviled eggs
Fried eggs
Hard-cooked eggs
Omelets
Scrambled eggs
Fruits and Vegetables
Dry beans – cooked
(examples - navy, refried, baked beans, etc.)
Potatoes – baked, boiled
mashed (fresh, instant)
scalloped/augratin (fresh, dehydrated)
Cut/prepared fresh fruits and
vegetables, including melons,
tomatoes and salad greens
Misc.
Salad dressings prepared from a mix
Source: 2013 FDA Food Code - 2016 NE Food Code
Revised July 2016
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