TCS foods are high risk foods that requires specific time and temperature controls to remain safe for consumption. When cooling this type of food, the temperature must be reduced from 135°F to 41°F or lower – within 6 hours.
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 “Time/Temperature Control for Safety food” or “TCS food”.
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