TCS Food Safety

TCS Food Safety

All food is susceptible to becoming contaminated, but there are several foods that need especially strict control when it comes to cooking time and temperature-regulated storage. Here is a list of these “TCS” (time and temperature control for safety) foods and some general food safety guidelines:

• Milk & Dairy

• Fish

• Meat: Beef, Pork, Lamb

• Eggs

• Poultry

• Sprouts

• Baked Potatoes

• Rice

• Untreated garlic/oil mixtures

• Tofu

• Cut Tomatoes

• Shellfish

• Sliced Melons

TCS Temperature Considerations

The TCS bacterial “danger zone” is between 41-135 degrees Fahrenheit

Keep HOT foods above 136 degrees

Keep COLD foods below 40 degrees

HOT foods can be out of a temperature controlled setting for a maximum of FOUR hours

COLD foods can be out of a temperature controlled setting for a maximum of SIX hours