Time and Temperature Control for Safety (TCS)

Time and Temperature Control for Safety (TCS) food is food that requires control of time, temperature or both to limit the growth of pathogens or the formation of toxins. The term is used in food-safety systems, including the US FDA Food Code. Other jurisdictions may use related terminology such as potentially hazardous food, and the exact regulatory definitions can differ.

Examples of foods that may require TCS controls

• Cooked meat, poultry, seafood and cooked rice.
• Milk, dairy products and certain egg preparations.
• Cut melons, cut tomatoes and cut leafy greens under specified conditions.
• Prepared foods containing combinations of ingredients that support pathogen growth.

Whether a food requires time-temperature control can depend on its acidity, water activity, processing, packaging and formulation. Not every food in a broad category is automatically TCS under every code.

Controls in a professional kitchen

Use calibrated thermometers, maintain required hot- and cold-holding temperatures, cool cooked food using approved procedures, label and rotate products, and keep records where required. Staff should know the corrective action to take when a control limit is missed.

Chef’s safety note: Do not assume that smell, appearance or a recipe’s acidity makes a food non-TCS. Use the classification and limits in the food code that applies to your operation.

Key distinction: TCS is a regulatory food-safety category used to identify foods needing time-temperature controls; it is not simply another name for food that spoils quickly.