{"id":18131,"date":"2019-07-05T08:49:06","date_gmt":"2019-07-05T13:49:06","guid":{"rendered":"http:\/\/foodsafetytrainingcertification.com\/?p=18131"},"modified":"2020-03-06T17:27:34","modified_gmt":"2020-03-06T23:27:34","slug":"tcs-food-and-food-safety","status":"publish","type":"post","link":"http:\/\/foodsafetytrainingcertification.com\/food-safety-news\/tcs-food-and-food-safety\/","title":{"rendered":"TCS Food and Food Safety"},"content":{"rendered":"<p>Food contamination is not just limited to foods considered risky, such as chicken or fish. Prepared fruits, vegetables, and salads can also be potentially dangerous. Pathogenic (causing disease in humans) bacteria can grow and multiply on some types of food more easily than others.<\/p>\n<p>Foods that grow bacteria more easily and quickly than other foods are a higher risk and are referred to by the FDA Food Code as \u201cTime\/Temperature Control for Safety food\u201d or \u201cTCS food\u201d &#8211; (formerly called \u201cpotentially hazardous food\u201d (PHF)).<\/p>\n<div style=\"clear: both;\"><\/div>\n<figure class=\"wp-caption alignleft\"  style=\"max-width: 1024px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-19749\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/perishable_food_safety_illness_tcs_001_shutterstock_1060933151.jpg\" alt=\"perishable_food_safety_illness_tcs\" width=\"1024\" height=\"683\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/perishable_food_safety_illness_tcs_001_shutterstock_1060933151.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/perishable_food_safety_illness_tcs_001_shutterstock_1060933151-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/perishable_food_safety_illness_tcs_001_shutterstock_1060933151-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/perishable_food_safety_illness_tcs_001_shutterstock_1060933151-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/perishable_food_safety_illness_tcs_001_shutterstock_1060933151-696x464.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\">Image Source: Shutterstock<\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Time\/Temperature Control for Safety (TCS) Foods<\/h3>\n<p>\u201cTime\/Temperature Control for Safety food\u201d includes:<\/p>\n<ul>\n<li>An animal food that is raw or heat-treated;<\/li>\n<li>A plant food that is heat-treated or consists of raw seed sprouts, cut melons, cut leafy greens, cut tomatoes or mixtures of cut tomatoes that are not modified in a way so that they are unable to support pathogenic microorganism growth or toxin formation, or<\/li>\n<li>Garlic-in-oil mixtures that are not modified in a way so that they are unable to support pathogenic microorganism growth or toxin formation.<\/li>\n<\/ul>\n<p>U.S. FDA &#8211; 2017 Food Code &#8211; Chapter 1 &#8211; Purpose and Definitions; pps. 22-24 (PDF)<br \/>\n<a href=\"https:\/\/www.fda.gov\/media\/110822\/download\" target=\"_blank\" rel=\"noopener noreferrer\" rel=\"nofollow\" >https:\/\/www.fda.gov\/media\/110822\/download<\/a><\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<figure class=\"wp-caption alignleft\"  style=\"max-width: 1024px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-19751\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/raw_meat_beef_poultry_fish_food_safety_illness_001_shutterstock_483916849.jpg\" alt=\"raw_meat_beef_poultry_fish_food_safety_illness\" width=\"1024\" height=\"885\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/raw_meat_beef_poultry_fish_food_safety_illness_001_shutterstock_483916849.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/raw_meat_beef_poultry_fish_food_safety_illness_001_shutterstock_483916849-250x216.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/raw_meat_beef_poultry_fish_food_safety_illness_001_shutterstock_483916849-104x90.jpg 104w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/raw_meat_beef_poultry_fish_food_safety_illness_001_shutterstock_483916849-768x664.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/raw_meat_beef_poultry_fish_food_safety_illness_001_shutterstock_483916849-534x462.jpg 534w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/raw_meat_beef_poultry_fish_food_safety_illness_001_shutterstock_483916849-696x602.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\">Image Source: Shutterstock<\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>TCS Foods<\/h3>\n<p>TCS foods are foods that \u201crequire time\/temperature control for safety (TCS) to limit pathogenic microorganism growth or toxin formation\u201d and must be kept at temperatures \u226441\u00b0F(5\u00b0C) or \u2265135\u00b0F(57\u00b0C) for safety. These foods are typically:<\/p>\n<ul>\n<li>Neutral to slightly acidic<\/li>\n<li>High in starch or protein<\/li>\n<li>Moist<\/li>\n<\/ul>\n<div style=\"clear: both;\"><\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-18132\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/tcs_foods_large.png\" alt=\"tcs_foods\" width=\"1065\" height=\"592\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/tcs_foods_large.png 1065w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/tcs_foods_large-125x69.png 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/tcs_foods_large-250x139.png 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/tcs_foods_large-768x427.png 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/tcs_foods_large-1024x569.png 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/tcs_foods_large-696x387.png 696w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/tcs_foods_large-756x420.png 756w\" sizes=\"(max-width: 1065px) 100vw, 1065px\" \/><\/p>\n<div style=\"clear: both;\"><\/div>\n<h3>TCS Food Types<\/h3>\n<p>Several foods need especially strict control when it comes to cooking time and temperature-regulated storage. These TCS foods include:<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<div class=\"help-box\">\r\n<div class=\"help-title\"><img loading=\"lazy\" decoding=\"async\" style=\"margin-right: 8px;\" src=\"http:\/\/foodsafetytrainingcertification.com\/index_files\/food_safety_training_banner_icon.png\" alt=\"Food Safety Training\" width=\"39\" height=\"39\" align=\"absmiddle\" \/> Food Safety & Allergy Training - 10% OFF SALE<\/div>\r\n<div class=\"help-link\"><a class=\"help-button\" title=\"Food Safety Training\" href=\"http:\/\/foodsafetytrainingcertification.com\/food-safety-training-types\/\">More\/Enroll<\/a><\/div>\r\n<div style=\"clear: both;\"><\/div>\r\n<div style=\"margin: 0px 0px 0px 10px; font-weight: normal; font-size: 14px;\">\r\n<ul>\r\n<li>Learn about proper hygiene, cross contamination, cold and hot food safety, foodborne pathogens, and best practices to prevent foodborne illness.<\/li>\r\n<li>Food Manager Training & ANSI Certification - $99.00<\/li>\r\n<li>Food Handler Training - only $7.00!<\/li>\r\n<li>HACCP Training: 16hr\/4hr\/1hr<\/li>\r\n<li>Food Allergy Training - $15.00<\/li>\r\n<li>Enter Promo \"train10off\" at Checkout<\/li>\r\n<\/ul>\r\n<\/div>\r\n<\/div>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<ul>\n<li>Milk and dairy products;<\/li>\n<li>Seafood (fish, shellfish and crustaceans);<\/li>\n<li>Meat (beef, pork, and lamb);<\/li>\n<li>Poultry;<\/li>\n<li>Eggs and egg prducts;<\/li>\n<li>Tofu or other soy protein;<\/li>\n<li>Sprouts and sprout seeds;<\/li>\n<li>Cut\/prepared fresh fruits and vegetables (including melons, tomatoes, and salad greens);<\/li>\n<li>Cooked rice, pasta, beans, and vegetables;<\/li>\n<li>Untreated garlic\/oil mixtures.<\/li>\n<\/ul>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<figure class=\"wp-caption alignleft\"  style=\"max-width: 1024px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-19752\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/rte_tcs_food_safety_illness_shutterstock_13982283891.jpg\" alt=\"rte_tcs_food_safety_illness\" width=\"1024\" height=\"768\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/rte_tcs_food_safety_illness_shutterstock_13982283891.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/rte_tcs_food_safety_illness_shutterstock_13982283891-250x188.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/rte_tcs_food_safety_illness_shutterstock_13982283891-120x90.jpg 120w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/rte_tcs_food_safety_illness_shutterstock_13982283891-768x576.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/rte_tcs_food_safety_illness_shutterstock_13982283891-80x60.jpg 80w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/rte_tcs_food_safety_illness_shutterstock_13982283891-265x198.jpg 265w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/rte_tcs_food_safety_illness_shutterstock_13982283891-696x522.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\">Image Source: Shutterstock<\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Low Risk Foods<\/h3>\n<p>Low-risk foods are those that don\u2019t have particularly good bacterial growth conditions. These foods are:<\/p>\n<ul>\n<li>High in acidity<\/li>\n<li>High in salt or sugar<\/li>\n<li>Dried<\/li>\n<li>Canned or vacuum packed<\/li>\n<\/ul>\n<p><strong>Examples:<\/strong> Low-risk foods like dry goods, breakfast cereals, pickled foods, uncooked rice or pasta, and jams. Although these foods are not common sources of biological contamination, the appropriate care must still be taken when handling them.<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<figure class=\"wp-caption alignleft\"  style=\"max-width: 1024px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-19754\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/low_risk_pickled_food_safety_illness_001_shutterstock_713429791.jpg\" alt=\"rte_tcs_food_safety_illness\" width=\"1024\" height=\"683\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/low_risk_pickled_food_safety_illness_001_shutterstock_713429791.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/low_risk_pickled_food_safety_illness_001_shutterstock_713429791-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/low_risk_pickled_food_safety_illness_001_shutterstock_713429791-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/low_risk_pickled_food_safety_illness_001_shutterstock_713429791-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/low_risk_pickled_food_safety_illness_001_shutterstock_713429791-696x464.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\">Image Source: Shutterstock<\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>References<\/h3>\n<p>U.S. FDA &#8211; 2017 Food Code &#8211; Chapter 1 &#8211; Purpose and Definitions; pps. 22-24 (PDF)<br \/>\n<a href=\"https:\/\/www.fda.gov\/media\/110822\/download\" target=\"_blank\" rel=\"noopener noreferrer\" rel=\"nofollow\" >https:\/\/www.fda.gov\/media\/110822\/download<\/a><\/p>\n<p>&lt;div<br \/>\nU.S. Food Safety and Inspection Service (FSIS)<br \/>\n<a href=\"https:\/\/www.fsis.usda.gov\/wps\/portal\/fsis\/topics\/food-safety-education\/get-answers\/food-safety-fact-sheets\/safe-food-handling\/danger-zone-40-f-140-f\/CT_Index\" target=\"_blank\" rel=\"noopener noreferrer\" rel=\"nofollow\" >https:\/\/www.fsis.usda.gov\/wps\/portal\/fsis\/topics\/food-safety-education\/get-answers\/food-safety-fact-sheets\/safe-food-handling\/danger-zone-40-f-140-f\/CT_Index<\/a><\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Food contamination is not just limited to foods considered risky, such as chicken or fish. Foods that grow bacteria more easily and quickly than other foods are a higher risk and are referred to by the FDA Food Code as \u201cTime\/Temperature Control for Safety food\u201d or \u201cTCS food\u201d.<\/p>\n","protected":false},"author":1,"featured_media":19749,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1106,1321,1326],"tags":[1310],"_links":{"self":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/18131"}],"collection":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/comments?post=18131"}],"version-history":[{"count":4,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/18131\/revisions"}],"predecessor-version":[{"id":19755,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/18131\/revisions\/19755"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media\/19749"}],"wp:attachment":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media?parent=18131"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/categories?post=18131"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/tags?post=18131"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}