Skip to Site Navigation | Skip to Content

Module 1: Introduction to Food Safety

Part 5b: Time and Temperature Control for Safety (TCS) Food

Foods that need time and temperature control for safety are known as TCS foods. These foods have been referred to as “potentially hazardous foods,” because they can support the rapid growth of microorganisms.

TCS foods are usually:

  • High in protein
  • Moist
  • Moderately to slightly acidic

Some examples of TCS foods are:

  • Any food that contains milk or milk products (in whole or in part)
  • Shell eggs
  • Meats, poultry, fish, and shellfish (shrimp, lobster, crab)
  • Cooked rice, pasta, beans, and vegetables including baked potatoes
  • Tofu and other soy protein foods
  • Raw seed sprouts
  • Untreated garlic and oil mixtures
  • Melon slices
  • Cut tomatoes

Picture of yogurt, a hamburger, a turkey, pasta, and melon slices. 

Care must be taken to handle these foods safely so that they do not cause foodborne illness.


Back | Next