Which of the following is NOT a characteristic of TCS (Time and Temperature Control for Safety) foods?

Time and Temperature Control for Safety (TCS) foods are those that require specific handling and storage practices to prevent the growth of harmful bacteria and ensure food safety. The definition of TCS foods includes several characteristics that relate to their safety and storage.

The characteristic of limited toxicity levels is not considered a standard feature of TCS foods. While some foods may have inherent toxicity levels, this aspect is not a defining criterion of TCS classification. Instead, TCS foods focus on aspects such as the potential for microbial growth due to factors like moisture content, pH, and the need for strict temperature control.

In contrast, TCS foods must be cooked thoroughly to eliminate pathogens, have moderate acidity levels which can influence bacterial growth, and require strict storage temperatures to minimize the risk of foodborne illnesses. These characteristics underscore the importance of proper handling and storage to keep food safe for consumption.