Time/Temperature Control for Safety Food (TCS) is a critical part of food safety and is important for preventing foodborne illnesses. TCS foods are any food that requires time and temperature control for safety. All food that requires time and temperature control should be cooked, stored, and served within the safe temperature zone (41-135°F) to prevent the growth of harmful bacteria.

The following are common examples of foods that require TCS:

• Meat, poultry, and eggs
• Fish and shellfish
• Milk and dairy products
• Cut melons
• Cut leafy greens
• Garlic-in-oil mixtures
• Sprouts
• Baked potatoes

However, the following are not TCS foods:

• Raw fruits and vegetables
• Whole, uncut melons
• Whole, uncut leafy greens
• Unopened cans and jars of food
• Nuts and grains

It is important to note that while the above foods are not TCS, they are still susceptible to contamination and should be handled and stored safely. Cook all meats thoroughly and wash all fruits and vegetables before eating.

It is also important to remember that even foods that are not TCS can support the growth of harmful bacteria. As such, it is important to follow proper food safety guidelines, such as washing your hands, keeping food out of the temperature danger zone, and practicing proper food storage and preparation.

Following food safety guidelines and understanding which foods are TCS can help keep you and your family safe from foodborne illnesses and keep your food safe to eat.