Time/Temperature Control for Safety Food
RECOGNIZING TCS FOOD AND ENSURING SAFE FOOD
Characteristics of TCS food ▪ Keep hot food hot and cold food cold.
Always use a thermometer to check
The definition of TCS food is based on the internal food temperatures.
following characteristics of the food:
▪ pH, or acidity
▪ Water activity (aw) Temperature controls
▪ Interaction of pH and aw Using temperature controls minimizes the
▪ Heat treatment potential for harmful bacterial growth and
▪ Packaging toxin formation in TCS food. Temperature
controls either keep food entirely out of the
danger zone or pass food through the
Examples of TCS food danger zone as quickly as possible.
Food from animal origin that is raw, cooked
or partially cooked, such as eggs, milk, meat Receiving
or poultry.
▪ If food temperatures do not meet
Food from plant origin that is cooked such requirements or if TCS food shows
as rice, potatoes and pasta. evidence of previous temperature
Food from plant origin such as raw seed abuse, do not accept the food, or
sprouts, cut melons, cut tomatoes and cut discard the products.
leafy greens.
Mixtures including cut tomatoes or garlic- Cold holding
in-oil, unless modified to prevent growth of ▪ Maintain cold food at 41°F or below.
disease-causing bacteria or formation of ▪ Frozen food must remain frozen.
toxins.
Thawing
Temperature danger zone ▪ Thaw in the refrigerator, under running
The temperature range in which disease water or as part of the cooking process.
causing bacteria grow best in TCS food is ▪ Never thaw at room temperature.
called the temperature danger zone.
▪ The temperature danger zone is Cooking
between 41°F and 135°F. ▪ Cook all TCS food to required
▪ TCS food must pass through the temperatures and times.
temperature danger zone as quickly as
possible.
TIME/TEMPERATURE CONTROL FOR SAFETY FOOD
Hot holding Resources
▪ Maintain hot TCS food at 135°F or Minnesota Department of Health Food
above. Business Safety
▪ Properly cooked roasts may be held at (www.health.state.mn.us/foodbizsafety)
130°F or above.
Cooling Minnesota Department of Health
Food, Pools, and Lodging Services
▪ TCS food must be cooled from 135°F to PO Box 64975
70°F within 2 hours and completely St. Paul, MN 55164-0975
651-201-4500
cooled to 41°F or below within 6 hours.
[email protected]▪ TCS food prepared from ingredients at www.health.state.mn.us
room temperature must be cooled to
41°F or below within 4 hours.
Minnesota Department of Agriculture
Reheating Food and Feed Safety Division
625 Robert Street N
▪ Reheat food rapidly, within 2 hours. St. Paul, MN 55155-2538
651-201-6027
▪ TCS food made in-house and reheated
[email protected] for hot holding must reach an internal www.mda.state.mn.us
temperature of at least 165°F for 15
seconds.
JANUARY 2019
To obtain this information in a different format, call:
651-201-4500 or 651-201-6000.
