What is a TCS Food? Explaining Time/Temperature Control for Safety

If you work in food service or food safety, you’ve probably heard the term TCS food.
TCS stands for Time/Temperature Control for Safety — a classification defined by the
FDA Model Food Code. These are foods that require strict time and temperature monitoring
to prevent harmful bacteria growth and ensure food safety.

Understanding TCS Foods

TCS foods provide ideal conditions for the rapid growth of pathogens because they are usually high in protein,
moisture, and have a neutral to slightly acidic pH. According to the FDA, such foods must be kept out of the
“temperature danger zone” — between 41°F and 135°F (5°C and 57°C) — where bacteria multiply quickly.

Temperature Danger Zone:
Keep TCS foods either below 41°F or above 135°F to minimize bacterial growth.
Limit exposure to the danger zone to no more than 4 hours.

Common Examples of TCS Foods

Meat, poultry, and seafood (raw or cooked)
Dairy products such as milk, cheese, custards, and cream
Cooked vegetables, rice, pasta, and beans
Cut melons, tomatoes, and leafy greens
Shell eggs (except those treated for safety)
Sprouts and untreated garlic-in-oil mixtures

Safe Handling of TCS Foods

To comply with FDA Model Food Code standards, food handlers should follow the “keep cold, keep hot” rule:

Cold holding: Keep foods at or below 41°F (5°C)
Hot holding: Keep foods at or above 135°F (57°C)
Cooling: Cool cooked TCS foods from 135°F to 70°F within 2 hours, and then to 41°F or lower within 4 hours
Reheating: Reheat to at least 165°F (74°C) for 15 seconds within 2 hours before hot holding

Why Time and Temperature Matter

Microorganisms such as Salmonella, E. coli, and Clostridium perfringens thrive in TCS foods left too long
in unsafe temperature ranges. Following proper controls minimizes the risk of foodborne illness and ensures compliance with
local health department inspections.

Tips for Food Operators

Use calibrated food thermometers regularly.
Label and date TCS foods stored in refrigeration.
Train staff to monitor holding temperatures during service.
Document cooling and reheating times as part of food safety logs.

Remember: Time/Temperature control is one of the most effective preventive measures for foodborne illness.
Building habits around monitoring temperatures keeps your customers — and your business — safe.

Get Certified as a ServSafe Food Manager

Understanding TCS foods is a key part of becoming a certified food protection manager and maintaining compliance with the FDA Model Food Code.
If you are ready to take the next step, you can enroll in an approved ServSafe Food Manager Course and exam to validate your knowledge.

Click here to register for the ServSafe Food Manager Course with OnFocus Solutions

and start or renew your food manager certification.

References: FDA Model Food Code (2022), U.S. Food and Drug Administration.