Which foods require time and/or temperature control to prevent the growth of pathogens?

Time-temperature control for safety foods (TCS) are those foods that need to be kept within certain temperature ranges to prevent the growth of pathogens, which can lead to foodborne illnesses. TCS foods often include items like meats, dairy products, cooked vegetables, and certain prepared salads. These foods provide an environment conducive to bacterial growth if they are not kept hot or cold according to safe food handling guidelines.

For instance, TCS foods must be handled carefully, ensuring they are kept at safe temperatures—below 41°F (5°C) for cold storage or above 135°F (57°C) when hot. If these foods are left at room temperature for too long, it allows pathogens to multiply to dangerous levels, making them a serious health risk. Understanding which foods fall under this category is essential for maintaining food safety in any setting that handles or serves food.

In contrast, high-acid foods, like vinegar or citrus, typically do not require the same stringent time and temperature controls because their acidity naturally inhibits the growth of bacteria. Frozen foods, while at risk for other types of food safety issues like freezer burn, do not require the same immediate temperature controls as TCS foods when kept frozen. Finally, ready-to-eat foods, while