Starting off with the easy part of the question, what does TCS stand for? TCS in relations to food safety stands for Time & Temperature Control for Safety. This designation is given to foods that are considered more susceptible to foodborne illness cause bacteria and thus must be carefully monitored to ensure that they remain safe. This designation has replaced the previous designation of PHF, which stands for Potentially Hazardous Foods. (personally, I still use and prefer the designation PHF).

There are 12 food groups that are considered TCS foods, and are listed as thus:

Milk & Dairy products
Shell Eggs (except those treated to eliminate nontyphodial Salmonella)
Meat: such as beef, pork, and lamb
Poultry
Fish
Shellfish & crustaceans
Baked potatoes
Heat-treated plant foods, such as cooked rice, beans, and vegatables
Tofu or other soy protein & synthetic ingredients such as textured soy protein in meat alternatives
Sprouts and sprout seeds
Sliced melons, cut tomatoes, & cut leafy greans
Untreated garlic-and-oil mixtures

The main commonality of these items is that pathogens grow well in each of them. Controlling the time – temperatures of each will help reduce the chance of harmful pathogens growing on each of these.

Tomorrows lesson: How to set up a three-compartment dish washing station.