TCS Food Guide

Most food safety violations come down to one thing.

Temperature. And the foods that are most sensitive to it have a name. TCS foods.

If you work in food service, knowing what TCS foods are, why they matter, and how to handle them is not optional.

This guide covers it all.

What Is a TCS Food?

TCS is short for Time/Temperature Control for Safety.

A TCS food needs careful control of both time and temperature. Without that control, harmful bacteria grows fast and foodborne illness follows.

You might also see it written as TSC food. Same thing, just a common typo. TCS is correct.

What Is TCS Food Service?

TCS food service refers to any food service operation that handles, prepares, stores, or serves TCS foods.

Most food service operations deal with TCS foods. Restaurants, cafeterias, catering companies, convenience stores, and healthcare facilities included.

If your kitchen works with proteins, dairy, cooked grains, or cut produce, you are in TCS food service.

The responsibility that comes with it is clear. You must control time and temperature at every stage. Receiving. Storage. Prep. Holding. Cooling. Reheating.

Every step matters. Learn about essential food safety practices for proper handling.

What Is Considered a TCS Food?

Not every food is a TCS food. The key is whether it supports bacterial growth.

What Are the Characteristics of TCS Food?

Three things make a food a TCS food.

First, high moisture. Bacteria need water. High moisture foods are the perfect growing environment.

Second, high protein or carbohydrates. Think meat, eggs, dairy, and cooked grains. Rich in exactly what bacteria feed on.

Third, a pH between 4.6 and 7.5. Acidic foods slow bacteria down. This range does the opposite.

All three together and it is a TCS food.

Understanding food safety compliance requirements helps operations maintain proper TCS food controls.

What Are the 10 Most Common TCS Foods?

The ten TCS foods you will deal with most in any kitchen.

1. Poultry
2. Ground beef and red meat
3. Seafood and shellfish
4. Eggs
5. Dairy products
6. Cooked rice and pasta
7. Cooked beans and legumes
8. Cut leafy greens
9. Cut tomatoes and melons
10. Sprouts

All of these require proper temperature control and monitoring. Use food temperature logs to track compliance.

Is Watermelon a TCS Food?

The rind protects whole watermelon. Not a TCS food.

Cut it open and everything changes. No protective barrier. High moisture. All those nutrients attract bacteria fast. Keep cut watermelon at 41°F or below.

Is Shrimp Fried Rice a TCS Food?

Cooked rice is a TCS food. Eggs are a TCS food. Seafood is a TCS food. Put them together in shrimp fried rice and you have a high risk dish that needs strict temperature control from start to finish.

Are Sprouts a TCS Food?

Sprouts are a TCS food. And one of the riskier ones at that.

The warm, humid conditions sprouts need to grow are the same conditions Salmonella and E. coli thrive in. The FDA identifies sprouts as one of the highest-risk produce items. Treat them like raw meat.

Conclusion

The logic behind TCS foods is simple.

High moisture. High protein. Neutral pH. Check those three boxes and you have a TCS food.

Everything else comes down to execution. Know your foods. Control temperatures. Document every step. That is real food safety.

Implement digital food safety management systems to automate TCS food monitoring across all locations. 

Learn more about kitchen safety rules to prevent violations.