What type of food is NOT a TCS food?

TCS (Time/Temperature Control for Safety) foods are those that require specific time and temperature controls to prevent the growth of pathogens and the production of toxins. These foods are typically moist, have a neutral pH, and are rich in nutrients, providing an environment conducive to bacterial growth.

Canned vegetables are not considered TCS foods because the canning process involves heating the vegetables to a temperature that kills spoilage bacteria, pathogens, and prevents the growth of microorganisms, creating a shelf-stable product. When properly canned, these vegetables do not require refrigeration and can be safely stored at room temperature until they are opened. This stability distinguishes them from raw fish, cut melons, and cut tomatoes, which are all TCS foods that need to be kept at safe temperatures to prevent foodborne illness.

Thus, understanding the classification of foods based on their safety needs is crucial for food safety practice, especially in settings where food is prepared and served.