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Some foods flourish bacteria an ext easily and also quickly than various other foods. These foods are recognized as time/temperature control for safety and security (TCS) foods because they require details time and also temperature controls to stop unsafe bacteria growth. These foodstuffs are sometimes referred to as potentially hazardous foods (PHFs) due to the fact that they end up being hazardous if your bacteria growth is no controlled.

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Recognizing TCS foods and also knowing exactly how to properly handle them is an essential factor that food safety. This post walks v all the basics of TCS foodstuffs to help you learn more about them and know exactly how to keep your customers or guests safe. Recognizing TCS foods and knowing just how to properly handle them is vital responsibility for both food managers and food handlers.

What is a TCS food?

Some foodstuffs are much more vulnerable to microorganism growth 보다 others. TCS foods items are foods that:

Have high carbohydrate and also protein levelsAre neutral or contempt acidicContain moisture

Most typical TCS foods

The most common TCS foodstuffs include:

Meat productsEggsFish and shellfishDairyCream or custardCooked vegetablesPotato dishesProtein-rich plantsRaw sproutsCut irpari greensCut garlic in oilSliced melons and tomatoes

Why TCS foodstuffs can it is in dangerous

Bacteria need just three things to grow: food, moisture, and also warmth. Small amounts of bacteria expansion in TCS food space not a problem, yet too much can cause foodborne illness. TCS foodstuffs have the nutrients and also moisture bacteria must grow. Add time and warmth come the mix, and also these foods can become bacteria breeding grounds.

Time is vital part the bacteria growth. As soon as bacteria have actually food, warmth, and moisture, your numbers can dual every twenty minutes. After 4 hours, most TCS foodstuffs will have a high sufficient bacteria count the they become dangerous to eat.

The temperature of TCS foods items can additionally encourage bacteria growth. The temperature selection between 41° and 135° Fahrenheit creates problems for fast bacteria growth. This temperature selection is so well suited for bacteria the it’s called the temperature peril zone. TCS foods in the temperature hazard zone will grow bacteria quickly and also can easily come to be hazardous.

How to store TCS foods items safe

TCS foods can be retained safe through minimizing the moment they invest in the temperature risk zone (41–135° F). When food is in the temperature peril zone, pathogens grow and multiply at a fast rate and also can do food unsafe to eat.

In restaurant service, the 2 most common ways the controlling virus growth are time and also temperature controls.

How long deserve to food it is in left out?

TCS foodstuffs that room ready-to-eat can be safely consumed in a four hour window. If they have actually not to be temperature controlled, they have to be discarded after 4 hours. Warm held and also cold held foods can be offered for four hours without temperature controls if they room discarded ~ the four-hour time limit.

Cold foodstuffs can be served for six hours as lengthy as the food temperature stays below 70° Fahrenheit. Discard cold food that warmth to end 70° Fahrenheit. If you do not regularly check the temperature the cold food the is no temperature controlled, you must throw it far after 4 hours.

The temperature risk zone

To avoid dangerous growth, TCS foods items are retained out that the temperature risk zone or moved through the quickly. Food temperatures are managed with freezing, refrigeration, or holding. Food is refrigerated or frozen until it is ready for service. If needed, cook TCS foodstuffs can be safely cooled for later on use by making use of the two-step cooling method. Ready-to-eat TCS dishes can be hot held above 135° or cold held below 41° Fahrenheit.

There are times as soon as TCS foods will pass with the temperature danger zone, such as warming and cooling. In order come keep foods items safe, carry out your ideal to minimize the time food safety in the temperature danger zone.

Cooling foods

When cooling foods, the FDA Food password recommends a two-stage cooling process. First, the food must be cooled native 135° come 70° degrees Fahrenheit in two hrs or less. Second, the food must be cooled indigenous 70° to 40° Fahrenheit in 4 hours or less. Full cooling need to not exceed 6 hours.

Large batches the food, such together a huge pot of stew, have to not it is in cooled in one large container in a refrigerator. Doing for this reason does not enable the food to cool fast enough and also keeps the food in the temperature danger zone because that too lengthy and permits pathogens to flourish to an unsafe level.

An inexpensive way to appropriately cool big batches the food is to divide it into smaller containers. Keep the containers uncovered if cooling to protect against extra moisture, yet be sure to covering it when it has finished cooling.

Warming foods

When reheating foods items that will certainly be hot held, the food need to be heated to 165° Fahrenheit or higher. Foods items should reach 165° F in two hours or less. Due to the fact that foods need to be reheated in a fast manner, it is essential to use ideal cooking or rethermalizing tools such together a microwave, stove, or oven. Carry out not attempt to reheat food for warm holding in warming trays or various other hot-holding equipment since these gadgets will not warmth up the food rapid enough and also will allow pathogens to grow.

These methods of time and temperature control effectively avoid bacteria growth. With good controls, bacteria development can be restricted and TCS foodstuffs kept safe.

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Suzanna Sandridge

Editor’s note: This article was originally published in October 2016 and also has to be updated for freshness, accuracy, and also comprehensiveness.