Which is an example of Time/Temperature Control for Safety (TCS) food?

Time/Temperature Control for Safety (TCS) foods are those that require specific time and temperature controls to keep them safe for consumption. Cooked rice is considered a TCS food because it is moist and can easily support the growth of harmful microorganisms if it is not kept at the correct temperature. If cooked rice is left at room temperature for too long or not properly refrigerated, it can lead to foodborne illnesses.

On the other hand, uncooked pasta and dried fruits do not typically require any special temperature control because they are low-moisture foods that are less susceptible to bacterial growth. Bagged lettuce, while it can be perishable, does not have the same moisture content or risk level as cooked rice, making it less of a concern when it comes to TCS classification. This distinction is critical for food safety practices, particularly in food service and handling.