A key concept in food safety is the proper handling, storage and preparation of products and ingredients. Some foods, known as Time/Temperature Control for Safety (TCS) foods, grow harmful bacteria faster than others and require special attention to make sure they stay fresh.
Understanding which foods are considered TCS and their temperature requirements can significantly reduce the risk of contamination and foodborne illnesses. This article will help you ensure that dishes in your workplace remain safe for consumption.
What Are TCS Foods?
A TCS food is a consumable item that is particularly susceptible to bacterial growth if not stored or handled correctly. Bacteria thrive in warm and moist environments, making Time and Temperature Control for Safety foods perfect breeding grounds for various foodborne diseases. Once a food develops any type of bacterial toxin, like salmonella or E. coli, a customer may suffer a health-related complication if the item is consumed.
These finicky foodstuffs have been called several other names in the past. During World War II, they were known as “readily perishable.” By 1962, they were considered Potentially Hazardous Foods (PHF). The acronym TCS was first proposed in 2001. The term was widely adopted by the Food and Drug Administration (FDA) Food Code in 2005 and has been the default ever since.
Several factors determine whether an ingredient will develop bacteria or remain safe for consumption. Anyone who plays a role at any stage of the food supply chain needs to understand the proper protocols for handling, distributing, preparing, packaging and serving these types of goods to ensure optimal freshness and consumer safety.
Examples of At-Risk Ingredients
Time and temperature-sensitive foods, as outlined by the FDA, include a range of common consumable items, such as:
- Eggs
- Meat (beef, pork and poultry)
- Dairy (milk, cheese and yogurt)
- Seafood (fish and shellfish)
- Cooked beans and legumes
- Fruits (melons and tomatoes)
- Vegetables (including cooked or cut leafy greens)
- Garlic in oil mixtures
- Perishable sauces and custard (chili, gravy, cream or butter-based)
- Tofu and soy products
- Raw sprouts
- Cooked rice and pasta
- Baked potatoes
Some dishes may contain a combination or trace amounts of the above items for added nutrition. A preservative agent, which may include garlic, is a prime example. However, these ingredients should be carefully monitored to prevent bacterial growth, even when their presence is relatively minute and seemingly insignificant.
Proper Handling
It is crucial that those who work in the food industry institute proper time and temperature-controlling solutions to prevent contamination and the growth or spread of harmful bacteria, microorganisms and other pathogenetic forms. Here are some key guidelines for handling time-sensitive foods:
Personal Hygiene
Food handlers should always practice good personal hygiene to make sure an ingredient does not get contaminated. This includes:
- Washing hands often and thoroughly before and after handling food
- Wearing clean uniforms
- Using new gloves and masks
- Avoiding handling foodstuffs while ill
Cross-Contamination Prevention
Cross-contamination refers to transferring harmful substances (bacteria, allergens, etc.) from one item to another through contact. This is especially likely to occur when processing certain foods because pathogens can easily be transferred between ingredients, utensils and preparation surfaces. To minimize risks:
- Use separate cutting boards and utensils for raw and cooked ingredients
- Store raw protein (meat, fish and poultry) away from ready-to-eat dishes
- Clean and sanitize all surfaces and equipment before and after they are used
- Do not share materials, supplies or equipment with other restaurant or facility workers
Proper Storage
Bacteria can proliferate quickly if items aren't stored at the correct temperature. Here are the best practices for storage:
Temperature Control
The temperature danger zone for TCS foods is between 41°F (5°C) and 135°F (57°C). Bacteria grow most rapidly in this range, doubling in number in as little as 20 minutes. To create a safe storage environment, separate materials based on ideal temperature levels:
- Cold Storage: Keep refrigerators at or below 41°F (5°C). Regularly check and record temperatures to ensure they remain within safe limits.
- Hot Holding: Keep hot dishes at or above 135°F (57°C). Use proper equipment like steam tables or warming trays to maintain these temperatures.
- Freezing: Store frozen materials at 0°F (-18°C) or lower. Ensure freezers are not overloaded, allowing for proper air circulation.
Labeling and Rotation
Labeling and rotating stock is essential for food preservation. This involves:
- FIFO (First In, First Out): Use older stock first to prevent spoilage and add new items behind those with earlier expiration dates.
- Labeling: Clearly label stored inventory with the date of preparation or arrival and the expiration date.
- Regular Inspections: Regularly inspect product stock for signs of spoilage or contamination. Dispose of questionable items.
Proper Preparation
The method by which nutrients are processed and prepared can significantly affect their quality. Safely transforming vulnerable ingredients into delicious meals involves several steps:
Thawing
Knowing how to thaw different items properly helps maintain the integrity of TCS foods. Safe thawing methods include:
- Refrigeration: Thaw frozen foods slowly in a refrigerator at or below 41°F (5°C). This is the safest way to ensure the item is kept within the proper temperature range.
- Cold Water: Submerge the frozen item in cold running water (70°F/21°C or lower), ensuring the water is continuously flowing to prevent rising temperatures.
- Microwave: Thaw in the microwave if items will be cooked immediately afterward.
- Cooking: Some foods can be cooked immediately after thawing, such as frozen vegetables.
Cooking Temperatures
Cooking at-risk materials to the correct internal temperature is one of the most effective ways to eliminate potentially hazardous bacteria. Some foods, especially those that are rich in protein, must reach a higher internal temperature than others, so it is vital to recognize the preparation needs and requirements specific to each ingredient. The United States Department of Agriculture (USDA) maintains a list of safe minimum internal temperatures for many products.
Cooling and Reheating
Properly cooling and reheating temperature and time-managed foods is critical in preventing bacteria from multiplying:
- Cooling: Cool hot dishes from 135°F (57°C) to 70°F (21°C) within two hours, and from 70°F (21°C) to 41°F (5°C) within an additional four hours. Use shallow containers, ice baths or chill blasters to facilitate rapid cooling. Divide large batches into smaller containers to prevent excess moisture and pathogen growth.
- Reheating: Reheat to 165°F (74°C) no more than two hours before serving. Use proper equipment like microwaves, ovens or stovetops to reheat evenly. Avoid warming trays and similar types of constant heating equipment as a means of raising the temperature, as they won't do so fast enough to prevent bacterial growth.
How Long Can a TCS Food Be Left Out?
Once outside their appropriate temperature ranges, most foodstuffs in this category (raw or thawed) should be discarded after four hours. Cold foods typically tend to last longer (six hours maximum if kept below 70°F/21°C). However, if temperatures aren't monitored, they may become unsafe and should also be thrown out after four hours.
Importance of Training for Food Handlers and Managers
Many states require food handlers to obtain a permit, license or card to work with non-packaged dishes. Kitchens and other preparation facilities must employ a person in charge (PIC) to oversee cooking. These supervisors should be Certified Food Protection Managers (CFPMs).
Implementing a Food Safety Management System
A robust food safety management system can ensure at-risk foods are handled, stored and prepared safely at a food service business. This system should include:
- Standard Operating Procedures (SOPs): Create detailed SOPs for all aspects of handling, from receiving to serving. Establish high standards of conduct to eliminate uncertainty that might lead to risky behaviors.
- Corrective Actions: Establish clear corrective actions for safety violations.
- Regular Training and Reviews: Conduct regular training sessions for staff or enroll employees in refresher courses.
- Resources for Continued Learning: Ensure employees are well-equipped with the tools, technology and educational materials they need to get their work done efficiently and provide better service all around.
Ensuring TCS Food Quality Control
Understanding why these foodstuffs require time and temperature controls is essential in safeguarding customers' health. While some ingredients are less likely than others to develop bacteria, all goods should be treated with optimal care to keep risk factors low.
By following the recommended tips outlined in this article, implementing a comprehensive safety management system and undergoing proper training, you can ensure every item that leaves your kitchen remains safe for consumption.
For more information on TCS (Time/Temperature Control for Safety) foods or ANAB-accredited training programs, visit https://www.efoodcard.com/.