What Are TCS Foods? Guide + Free Template
TCS (Time/Temperature Control for Safety) foods are foods that require proper temperature control because they support the rapid growth of pathogenic microorganisms. Previously called "potentially hazardous foods" (PHF), TCS foods must be kept at 41°F or below (cold) or 135°F or above (hot) per FDA Food Code.
What Makes a Food TCS?
TCS foods typically contain moisture, protein, and are neutral to slightly acidic (pH 4.6-7.5). They have water activity above 0.85 and support pathogen growth when not temperature-controlled.
Common TCS Foods
- Meat, poultry, fish, and shellfish
- Eggs and egg products
- Dairy products (milk, cheese, cream)
- Cooked rice, pasta, and potatoes
- Cut tomatoes, melons, and leafy greens
- Garlic-in-oil mixtures
- Tofu and soy products
- Sprouts and sprout seeds
The Temperature Danger Zone
The danger zone is 41°F to 135°F (5°C to 57°C). Bacteria grow rapidly in this range, doubling as quickly as every 20 minutes. TCS foods should not remain in the danger zone for more than 4 hours total.
Time as a Public Health Control (TPHC)
When time alone is used for control (no temperature monitoring), food must be marked with a discard time and thrown away after 4 hours (if starting cold) or 6 hours (if starting hot and not exceeding 70°F).