Food Safe - Time/Temperature Control for Safety (TCS) Food

When working to preclude foodborne illness, it's important to recognize that some food items are more than likely than others to go unsafe to eat. Those items are known as TCS foods or Time/Temperature Control for Rubber foods. A TCS nutrient requires fourth dimension and temperature controls to limit the growth of illness causing leaner.

What foods are considered TCS?

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A food item is determined to be a TCS Food by considering five factors:

  1. Acidity
  2. Wet content
  3. Acidity and moisture interaction
  4. Heat treatment
  5. Packaging

In some foods, it is possible that neither the acidity nor the moisture content alone are low enough to protect the nutrient; still, their interaction makes the food safe by creating an environment unfavorable to microorganism growth. Melons, leafy greens, and tomatoes are protected from outside contaminants until they have been cut. Cutting or trigger-happy these foods alters their properties and encourages growth of microorganisms.

Just considering a nutrient is non defined every bit a TCS Food does not guarantee that it will exist safe from all hazards. Not-TCS Food may incorporate biological, chemical, or physical food rubber hazards. Combination foods (those consisting of multiple TCS or non-TCS Foods) nowadays an additional challenge; these foods are assumed to exist TCS Nutrient unless the retail nutrient establishment can prove otherwise.

Click here to read what Regulation 61-25 has to say about TCS Foods.

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Food Safety