TCS Foods: The Complete List and Temperature Requirements

Some foods grow harmful bacteria much faster than others, and those foods need careful time and temperature control to stay safe. In the food industry these are called TCS foods. This guide explains what TCS stands for, lists which foods are TCS and which are not, and covers the storage, cooling, and reheating temperatures that keep them out of the danger zone.

What Are TCS Foods?

TCS stands for time and temperature control for safety. A TCS food is any food that needs its time and temperature controlled to limit the growth of harmful bacteria. The phrase is widely used and recognized in the U.S. food industry, and FDA food safety regulations emphasize time and temperature control to keep food safe. Food handlers and managers are expected to understand and follow TCS food safety procedures. Neglecting to follow temperature monitoring regulations can result in fines, license suspension, and lawsuits from consumers who become sick after eating contaminated food.

List of TCS Foods

Foods that are at risk for the rapid growth of harmful bacteria need time and temperature control to stay safe, and they must be stored at proper temperatures to prevent foodborne illness from developing. TCS foods include:

• Dairy products: milk, cheese, yogurt, and other dairy foods.
• Eggs: cooked, raw, or processed eggs.
• Meat: beef, pork, lamb, and other red meats.
• Poultry: chicken, turkey, duck, and other fowl.
• Fish and shellfish: all fish and shellfish, both cooked and raw.
• Cooked rice, beans, and vegetables: these foods become moist and nutrient-rich when cooked, which makes them susceptible to bacterial growth.
• Tofu and other soy products: these protein-rich foods are also at risk for bacterial growth.
• Sprouts and sprout seeds: sprouts create a warm, moist environment for bacteria.
• Cut melons, tomatoes, and leafy greens: once cut, these foods are more vulnerable to bacterial contamination.
• Untreated garlic-in-oil mixtures: this mixture creates an oxygen-free environment that is ideal for botulism-causing bacteria.

Which Foods Do Not Need Temperature Control?

Foods that do not need time and temperature control for safety, known as non-TCS foods, are not at risk for harmful bacteria growth. Non-TCS foods are usually acidic or low in moisture, and include:

• Dry goods: dry cereals, dry pasta, dry rice, flour, and crackers.
• Unopened canned goods: commercially canned foods that have been properly processed.
• High-acid foods: pickles, jams, jellies, and most fruit pies.
• Foods high in sugar: granulated sugar, honey, and syrup.
• Foods high in salt: salted snacks and foods with a high salt content.
• Uncut whole fruits and vegetables: uncut produce like apples, bananas, oranges, potatoes, and onions. Once cut, these items may become TCS foods.
• Commercially processed foods: foods processed to eliminate harmful bacteria, such as pasteurized juices and shelf-stable products.

One thing to keep in mind is that combination foods, which contain both TCS and non-TCS ingredients, are treated as TCS foods unless proven otherwise. When in doubt, handle the food as a TCS food.

The Temperature Danger Zone

The temperature danger zone is the range between 41°F and 135°F, where bacteria grow most rapidly. In this range, bacteria on TCS foods can double in number in as little as 20 minutes. The goal of time and temperature control is simple: keep TCS foods out of this range, or move them through it as quickly as possible. Cold TCS foods should be held at 41°F or below, and hot TCS foods should be held at 135°F or above.

TCS Food Holding Temperatures

Hot TCS foods have to be held at an internal temperature of 135°F or higher. Cold TCS foods must be kept at 41°F or lower. These thresholds keep food outside the temperature danger zone where bacteria multiply quickly. Foods kept outside these temperatures for an extended period should be thrown out to prevent foodborne illness.

How Long Can You Store TCS Food?

If the temperature is kept at 41°F or lower the entire time, TCS food can be stored in a cooler for up to seven days. To make sure the cooler stays at a safe level, check and record its temperature regularly. Food should be thrown out if the temperature rises above 41°F for longer than four hours. Label all stored TCS foods with their preparation and use-by dates so you can track freshness and avoid serving food that is past its safe window. Keeping accurate cooler temperature records is far easier with an automated food temperature monitoring system than with manual logs.

How to Safely Thaw TCS Foods

Thawing foods in the refrigerator is the safest way to prevent the growth of bacteria. To keep juices from dripping onto lower foods, place your frozen food on a lower shelf. Thawing this way takes extra time, so plan ahead. Thawing TCS foods under cold running water requires specific conditions to be safe. The water must run continuously at 70°F or lower, and the food has to stay fully submerged throughout the process. This works better for small items, since large items take too long and risk bacterial growth on the outer parts of the food. Food thawed this way should be cooked immediately or refrigerated.

A microwave should only be used to thaw food if the food is going to be cooked immediately afterward. Microwave thawing can be uneven, which means some parts may thaw while others stay frozen, so the food must be cooked to a safe internal temperature right after. Some TCS foods can be cooked while still frozen, such as frozen vegetables or pre-portioned foods. Make sure the food reaches the proper internal cooking temperature so bacteria does not develop.

Best Methods for Cooling TCS Foods Safely

Safely cooling cooked TCS foods is necessary to prevent bacteria and foodborne illness. Rapid cooling moves the food through the temperature danger zone quickly. Ice water baths place food in shallow containers and submerge them in an ice-water mixture. Another option is an ice paddle, which is a water-filled frozen container. Thicker foods should be moved into smaller containers to speed up cooling, and blast chillers are designed for rapid cooling in many commercial settings. Use a calibrated thermometer to monitor the food’s internal temperature and confirm it reaches 41°F or lower. For the full step-by-step method, see our guide on cooling food properly in your restaurant.

How to Reheat TCS Foods Safely

To reheat TCS food properly, it needs to reach an internal temperature of 165°F for 15 seconds within two hours. This keeps the time the food spends in the temperature danger zone as short as possible. An oven, stovetop, microwave, or steam table can all be used to reheat food. Visual cues are not reliable for reheating, so it is important to check the temperature with a thermometer. Until it is served, food should be held at 135°F or higher. Keep in mind that hot holding equipment is designed to maintain temperature, not to cook or reheat food.

Monitoring TCS Food Temperatures

Every step above depends on knowing your temperatures and being able to prove it. Manual checks with a thermometer and a clipboard work, but they only tell you the temperature at the moment someone looks, and they are easy to skip during a busy shift. E-Control Systems offers wireless temperature monitoring that tracks your coolers, freezers, and holding units 24/7 and sends an instant alert the moment a temperature drifts out of your safe range. Every reading is stored automatically and is ready to hand to a health inspector, which removes the guesswork and the paperwork at the same time. To see how it works for your operation, take a look at our food service temperature monitoring solutions.

Frequently Asked Questions

What does TCS stand for in food?

TCS stands for time and temperature control for safety. TCS foods are foods that need their time and temperature controlled to prevent the growth of harmful bacteria.

Is salt a TCS food?

No. Salt is not a TCS food. Foods high in salt, along with foods high in sugar or acid and foods low in moisture, do not support rapid bacterial growth and are considered non-TCS.

What is the temperature danger zone for TCS foods?

The temperature danger zone is 41°F to 135°F. Bacteria grow most rapidly in this range, so TCS foods should be kept below 41°F or above 135°F.

How long can TCS food stay in the refrigerator?

TCS food can be stored for up to seven days if it is held at 41°F or lower the entire time. Label each item with its preparation and use-by dates to track freshness.