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     . Blog  . What Is Time/Temperature Control for Safety (TCS)?

    What Is Time/Temperature Control for Safety (TCS)?

    Controlling the time and temperature at which specific foods are made, kept, and served to stop the growth of bacteria and pathogens is known as Time/Temperature Control for Safety (TCS) for food. Foods classified as TCS are more likely to become contaminated and need special care to stay safe to consume.

    The most important food safety protocol and priority is maintaining the right food temperature. Your food business, school, hospital, restaurant, or grocery store could face fines, license suspension, and legal action from consumers who get sick after eating contaminated food if temperature monitoring regulations are not followed. Proper handling of TCS foods maintains food safety and protects public health.

    Dairy products, meats, poultry, shellfish, cooked vegetables, and prepared grains are a few examples of TCS foods.TCS foods must be stored out of the dangerous temperature range to prevent bacteria growth, which is between 41°F and 135°F. By keeping track of temperature and time, you can comply with FDA food safety regulations, which is why TCS management is important.


    What Does TCS Mean in Food Safety?

    In food safety, TCS stands for Time/Temperature Control for Safety. It refers to foods that need strict time and temperature control to prevent the growth of bacteria and pathogens. TCS foods are more at risk of contamination from bacteria and must be kept at safe temperatures during storage, preparation, and serving to reduce the chance of foodborne illness.


    What Are Common TCS Foods?

    Common TCS foods are susceptible to bacterial growth and these foods need careful handling to prevent foodborne illness. They have high moisture content, and protein, and may be slightly acidic, creating an environment where pathogens can thrive when not stored or prepared correctly.

    Examples of common TCS foods include dairy products such as milk, cheese, and yogurt, meat and poultry, seafood, and eggs. Cooked foods like rice, pasta, beans, and vegetables are also in TCS foods. Cut fruits and vegetables like leafy greens, melons, and tomatoes, as well as tofu, soy products, and sprouts need TCS temperature control to be safe.


    Why Can TCS Foods Be Dangerous?

    When TCS foods are left in the temperature danger zone for extended periods, bacteria may multiply, increasing the risk of illness. Improper storage or preparation of TCS foods can lead to illnesses caused by pathogens such as Salmonella, E. coli, and Listeria. Careful time and temperature monitoring are important to ensure TCS foods are safe. These foods need to be cooked, cooled, and stored at the correct temperatures to reduce the risk of contamination.


    What Should the Use-By Date Be for Leftover TCS Food?

    If TCS food has been properly stored at or below 41°F, it can be safely used within seven days of the date of preparation. The use-by-date guideline helps prevent the growth of harmful bacteria that can develop, even when food is refrigerated.

    To lower the risk of foodborne illness, food should be thrown out right away if it has been exposed to the danger zone (41°F to 135°F) for longer than two hours.  Properly labeling and dating leftovers is important to track storage times and ensure TCS foods are safe to eat or discarded.


    How Long Can TCS Food Be Left Out?

    TCS food should never be left out for more than two hours and its temperature should be outside of the danger zone. If the temperature exceeds 90°F, the time limit drops to one hour. After an hour, harmful bacteria can multiply, increasing the likelihood of foodborne illness. Any TCS food left out beyond these limits should be discarded to prevent contamination and ensure food safety.


    Where Should I Store TCS Food?

    TCS) food should be stored in refrigerators or freezers at safe temperatures. Cold TCS foods must be kept at 41°F or below, while hot TCS foods should be maintained at 135°F or above to stay out of the temperature danger zone.

    To prevent cross-contamination, refrigerated foods like dairy, meats, seafood, and chopped fruits and vegetables should be stored on shelves with airflow surrounding them and kept apart from raw materials. Freezing TCS foods at 0°F or below preserves them longer, but once thawed, they must be used promptly or kept refrigerated.  To expedite cooling and avoid extended exposure to dangerous temperatures, cooked TCS meals should be kept in shallow containers in the refrigerator. Food safety and quality are maintained by using items by their expiration date, which is ensured by proper labeling.


    How Long Can TCS Food Be Stored in a Cooler?

    If the temperature is continuously kept at 41°F or lower, TCS food can be kept in a cooler for up to seven days. To ensure the cooler’s temperature stays at a safe level, check and record it regularly. To lower the chance of infection, food should be thrown out if the temperature climbs above 41°F for longer than four hours. To keep track of their freshness and prevent serving contaminated food, mark all TCS foods kept in storage with the preparation and use-by dates.


    How Can I Safely Reheat TCS Foods?

    To safely reheat TCS foods, they should reach an internal temperature of 165°F for at least 15 seconds. Verify the temperature with a thermometer, because reheating kills harmful bacteria that may have developed during storage. Reheat TCS foods in an oven, microwave, stovetop, or with a steamer within two hours, to prevent them from entering the temperature danger zone where bacteria can grow rapidly. Slow cookers and hot-holding equipment are not suitable for reheating because they may not heat food fast enough. Stir reheated food evenly to eliminate cold spots, especially in the microwave. Once reheated, keep the food at 135°F or above if it won’t be immediately served. 


    How Can I Keep My TCS Foods at a Safe Temperature?

    To keep TCS foods at a safe temperature,  businesses in the food industry, as well as schools and hospitals, should use a wireless temperature monitoring system from E-Control Systems. E-Control Systems  monitors food temperature in real time and the data that our  sensors collect is then transmitted wirelessly to a central monitoring system which you can conveniently access with a computer or a mobile device.  The system ensures that your food is kept in a safe range complying with FDA regulations and minimizing bacterial growth. 


    For more information about what E-Control Systems can do for your food service business, take a look at our Food Service solutions.