What does the acronym 'TCS' stand for in food safety?

The acronym 'TCS' in food safety stands for Time/Temperature Control for Safety. This concept is crucial in preventing foodborne illnesses, as it refers to specific food items that require strict control of time and temperature during storage, preparation, and service to minimize the risk of harmful bacteria growth.

TCS foods are typically those that are protein-rich or have high moisture content, such as meat, dairy, eggs, and cooked vegetables. By managing both time and temperature effectively, food safety practices ensure that these items are kept out of the "danger zone," which is the temperature range where bacterial growth is most rapid (typically between 41°F and 135°F).

Properly understanding TCS is essential for anyone involved in food handling and preparation, as it helps maintain food quality and safety, thereby protecting consumers from foodborne pathogens that can lead to severe health issues.