TCS in relation 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.

If you have any questions about anything that I present in these lessons, or have a question about anything regarding food safety, please feel free to contact me.

Check Dr. Mc Keown’s blog daily to see what information we have to share during September, the #National #Foodsafety #Education Month, #NFSM.

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