PHF/TCS Food

Two terms. One meaning.

If you have seen both PHF and TCS in food safety materials, this guide clears it up fast.

What Is PHF/TCS Food?

PHF stands for Potentially Hazardous Food. TCS stands for Time/Temperature Control for Safety.

Same category of food. Different terms from different eras.

The FDA replaced PHF with TCS in the 2013 Food Code. TCS is more specific. It tells you exactly what to control. Time and temperature. PHF just told you a food was potentially hazardous without saying what to do about it.

You will still see PHF in older materials and some state regulations. When you do, treat it exactly the same as TCS.

Learn more about essential food safety practices and why food safety is important for handling these foods.

PHF vs TCS: Is There a Difference?

No practical difference at all.

Same foods. Same risks. Same handling rules. TCS is just the current term. PHF is the old one.

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Term, Stands For, Era‍

PHF, Potentially Hazardous Food, Pre-2013

TCS, Time/Temperature Control for Safety, 2013 onwards

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Both require strict temperature control and monitoring throughout the food safety process.

What Are PHF/TCS Food Examples?

The PHF list and the TCS list are the same. Here they are.

Meat and poultry. Beef, pork, chicken, turkey, lamb. Raw or cooked, both need temperature control.

Seafood. Fish, shellfish, crustaceans. High risk in any kitchen.

Dairy. Milk, soft cheeses, cream, custards. Always temperature-sensitive.

Eggs. Shell and liquid. Highest risk when raw or lightly cooked.

Cooked grains and starches. Rice, pasta, beans. Safe before cooking. PHF/TCS after.

Cut fruits and vegetables. The skin protects whole produce. Cut it and that protection is gone.

Tofu and plant-based proteins. High moisture, high protein. Treat them like meat.

Sprouts. Grown in the exact conditions bacteria love. Always high risk.

Use food temperature logs to track these foods throughout preparation and storage. Follow FIFO practices for proper rotation.

Conclusion

PHF and TCS mean the same thing. One is old. One is current.

Know the foods. Handle them correctly. That is all that matters.

Ensure your team understands kitchen safety rules and implement digital food safety management systems to maintain compliance across all locations.