In relation to food safety, what does the acronym "TCS" stand for?

The acronym "TCS" stands for Time/Temperature Control for Safety. This is a critical concept in food safety that pertains to foods that are particularly susceptible to the growth of harmful bacteria when not stored at safe temperatures or for prolonged periods. TCS foods are those that require careful monitoring of both time and temperature to prevent foodborne illness.

For instance, many perishable foods, such as meats, dairy products, and cooked vegetables, must be kept within specific temperature ranges to minimize the risk of bacteria multiplying. The focus on both time and temperature emphasizes the importance of not only keeping food at safe temperatures but also monitoring how long it spends in the danger zone—typically between 41°F and 135°F (5°C and 57°C)—where pathogens are most likely to grow. Therefore, understanding this concept is essential for anyone involved in food handling and preparation to ensure public health and safety.