Which food is considered a TCS food?

Which food is considered a TCS food?

• A. Raw vegetables
• B. Cooked rice
• C. Dried beans
• D. Canned goods

Answer: (B)

The correct choice is cooked rice, which is considered a Time/Temperature Control for Safety (TCS) food. TCS foods are those that require specific time and temperature controls to limit the growth of pathogens and to keep them safe for consumption. Cooked rice, when left at room temperature, can become a breeding ground for bacteria, such as Bacillus cereus, if not stored or cooled properly. In contrast, raw vegetables, dried beans, and canned goods generally do not have the same requirements for time and temperature control once they are properly handled. Raw vegetables may eventually spoil but do not pose the same immediate risk for foodborne illness as TCS foods. Dried beans are shelf-stable and do not support pathogen growth until they are cooked and potentially stored improperly. Canned goods are preserved and typically do not require temperature control until they are opened. Therefore, cooked rice stands out as needing careful temperature management to ensure safety in food service operations.

The correct choice is cooked rice, which is considered a Time/Temperature Control for Safety (TCS) food. TCS foods are those that require specific time and temperature controls to limit the growth of pathogens and to keep them safe for consumption. Cooked rice, when left at room temperature, can become a breeding ground for bacteria, such as Bacillus cereus, if not stored or cooled properly.

In contrast, raw vegetables, dried beans, and canned goods generally do not have the same requirements for time and temperature control once they are properly handled. Raw vegetables may eventually spoil but do not pose the same immediate risk for foodborne illness as TCS foods. Dried beans are shelf-stable and do not support pathogen growth until they are cooked and potentially stored improperly. Canned goods are preserved and typically do not require temperature control until they are opened. Therefore, cooked rice stands out as needing careful temperature management to ensure safety in food service operations.