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Some foods flourish bacteria an ext easily and quickly than various other foods. These foodstuffs are known as time/temperature regulate for security (TCS) foods due to the fact that they require specific time and temperature controls to stop unsafe bacteria growth. These foods are sometimes called potentially hazardous foods items (PHFs) because they come to be hazardous if your bacteria growth is no controlled.

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Recognizing TCS foods and knowing how to properly take care of them is an important factor the food safety. This short article walks v all the basics the TCS foods to aid you learn more about them and know just how to save your client or guest safe. Recognizing TCS foods and also knowing how to properly take care of them is critical responsibility for both food managers and also food handlers.

What is a TCS food?

Some foodstuffs are an ext vulnerable to pathogen growth 보다 others. TCS foods are foodstuffs that:

Have high carbohydrate and also protein levelsAre neutral or contempt acidicContain moisture

Most usual TCS foods

The most usual TCS foodstuffs include:

Meat productsEggsFish and shellfishDairyCream or custardCooked vegetablesPotato dishesProtein-rich plantsRaw sproutsCut irpari greensCut garlic in oilSliced melons and tomatoes

Why TCS foodstuffs can be dangerous

Bacteria need just three things to grow: food, moisture, and also warmth. Small amounts the bacteria development in TCS food space not a problem, yet too much can reason foodborne illness. TCS foodstuffs have the nutrients and also moisture bacteria must grow. Add time and also warmth to the mix, and these foods items can end up being bacteria reproduction grounds.

Time is an essential part of bacteria growth. As soon as bacteria have food, warmth, and also moisture, your numbers can double every twenty minutes. After 4 hours, many TCS foodstuffs will have a high enough bacteria count the they come to be dangerous to eat.

The temperature the TCS foods can likewise encourage bacteria growth. The temperature range between 41° and also 135° Fahrenheit creates problems for fast bacteria growth. This temperature selection is so fine suited for bacteria the it’s dubbed the temperature peril zone. TCS foodstuffs in the temperature danger zone will flourish bacteria quickly and can easily come to be hazardous.

How to store TCS foods safe

TCS foods can be kept safe through minimizing the moment they invest in the temperature danger zone (41–135° F). As soon as food is in the temperature peril zone, pathogens grow and also multiply at a fast rate and can make food unsafe come eat.

In restaurant service, the 2 most usual ways the controlling virus growth space time and also temperature controls.

How long deserve to food be left out?

TCS foods items that room ready-to-eat have the right to be safely spend in a 4 hour window. If they have not been temperature controlled, they must be discarded after four hours. Hot held and cold held foods items can be offered for 4 hours without temperature controls if they are discarded ~ the four-hour time limit.

Cold foods can be served for six hrs as long as the food temperature stays listed below 70° Fahrenheit. Discard cold food that warmth to over 70° Fahrenheit. If you carry out not regularly inspect the temperature of cold food that is no temperature controlled, you have to throw it away after 4 hours.

The temperature danger zone

To stop dangerous growth, TCS foods are kept out the the temperature peril zone or moved through that quickly. Food temperature are managed with freezing, refrigeration, or holding. Food is refrigerated or frozen until it is all set for service. If needed, cooked TCS foods can it is in safely cooled for later on use by making use of the two-step cooling method. Ready-to-eat TCS dishes have the right to be warm held over 135° or cold held listed below 41° Fahrenheit.

There space times as soon as TCS foodstuffs will pass with the temperature hazard zone, such together warming and cooling. In order to keep foods safe, carry out your best to minimize the moment food spends in the temperature risk zone.

Cooling foods

When cooling foods, the FDA Food code recommends a two-stage cooling process. First, the food have to be cooled from 135° to 70° levels Fahrenheit in two hours or less. Second, the food must be cooled indigenous 70° to 40° Fahrenheit in four hours or less. Complete cooling have to not exceed six hours.

Large batches that food, such together a huge pot of stew, should not be cooled in one large container in a refrigerator. Doing therefore does not allow the food to cool fast enough and keeps the food in the temperature hazard zone for too long and allows pathogens to prosper to an unsafe level.

An inexpensive method to effectively cool large batches of food is to division it into smaller containers. Store the containers uncovered while cooling to stop extra moisture, but be certain to covering it once it has finished cooling.

Warming foods

When reheating foodstuffs that will be warm held, the food need to be heated to 165° Fahrenheit or higher. Foodstuffs should reach 165° F in two hrs or less. Since foods need to be reheated in a fast manner, that is necessary to use proper cooking or rethermalizing tools such together a microwave, stove, or oven. Perform not attempt to reheat food for warm holding in warming trays or various other hot-holding equipment since these gadgets will not heat up the food fast enough and will allow pathogens to grow.

These methods of time and also temperature manage effectively avoid bacteria growth. With an excellent controls, bacteria expansion can be restricted and TCS foods items kept safe.

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Suzanna Sandridge

Editor’s note: This write-up was originally published in October 2016 and also has to be updated because that freshness, accuracy, and also comprehensiveness.