Tag: Tcs food

According to the World Health Organization, an estimated 600 million people worldwide fall ill from eating contaminated food each year. To prevent such illnesses, it is crucial to understand what are three examples of potentially hazardous food, also known as Time/Temperature Control for Safety (TCS) foods, and how to handle them correctly. These foods are susceptible to rapid bacterial growth and require specific care to remain safe for consumption.

According to the U.S. Navy and FDA, raw bacon is classified as a Time/Temperature Control for Safety (TCS) food, formerly known as a potentially hazardous food. However, its hazardous status changes depending on whether it is raw, cooked, or pre-cooked, making proper handling crucial to prevent illness.

Cut leafy greens are classified as a Time/Temperature Control for Safety (TCS) food, formerly known as a potentially hazardous food, as stated by the Food Code. This is because cutting increases the risk of bacteria growth by exposing the internal nutrients and moisture to potential contaminants.

According to the CDC, roughly one in six Americans gets sick from foodborne diseases each year, making proper food handling crucial for public health. A primary component of food safety education, like that provided by ServSafe, focuses on identifying and properly managing Time/Temperature Control for Safety (TCS) foods to prevent such illnesses. A simple and common example of a TCS food is cooked rice.