Short Answer 
TCS foods, or “Time/Temperature Control for Safety” foods, are susceptible to microbial growth if not stored correctly, including raw animal products, dairy, and cooked foods. Proper labeling of ready-to-eat TCS foods is essential for safety, indicating food name and use-by date, while they must be stored at safe temperatures below 41¬¨‚àûF (5¬¨‚àûC) to prevent spoilage and ensure safety.
Step 1: Understand TCS Foods
Recognizing what TCS foods are is essential for food safety. TCS stands for “Time/Temperature Control for Safety.” These foods are highly susceptible to microbial growth if not stored correctly, which can lead to spoilage and foodborne illnesses. Common examples include:
- Raw animal products (e.g., beef, pork, fish, seafood, poultry)
- Dairy products (e.g., milk, sour cream, ice cream)
- Cooked foods (e.g., rice, beans)
Step 2: Labeling Ready-to-Eat TCS Foods
Ready-to-eat TCS foods require proper labeling to ensure safety and compliance. If a food handler prepares these items on a Monday for consumption on Wednesday, it’s crucial that these foods are labeled accordingly. The label should contain:
- The name of the food
- The use-by date to indicate when the food must be consumed
Step 3: Maintain Proper Storage Practices
To keep TCS foods safe, they must be stored under the right conditions. This means refrigeration to regulate temperature and control spoilage. Proper refrigeration prevents the growth of harmful microorganisms. Always ensure that:
- TCS foods are stored at safe temperatures below 41°F (5°C)
- They are consumed or discarded before the use-by date
- They are kept at the appropriate storage conditions until ready for consumption