What does TCS stand for in food safety practices?

The acronym TCS stands for "Temperature Control for Safety." This concept is essential in food safety practices because it refers to food items that require strict temperature control to prevent the growth of harmful microorganisms that can lead to foodborne illness. TCS foods are typically those that are protein-rich or have high moisture content, such as meats, dairy products, cooked grains, and certain fruits and vegetables.

Proper temperature control involves keeping TCS foods either hot (above 135°F) or cold (below 41°F) during storage and handling. This helps ensure that potentially hazardous bacteria do not multiply to unsafe levels. Understanding TCS is crucial for food handlers and managers, as it forms the basis for safe food preparation, storage, and service practices within the food industry.