A cooked carrot is considered what type of food in terms of TCS?

A cooked carrot is considered TCS (Time/Temperature Control for Safety) food because it falls into the category of foods that require temperature control to limit the growth of pathogenic microorganisms that can cause foodborne illness. Cooked carrots, like other cooked vegetables, can become hazardous if left out at unsafe temperatures for an extended period.

TCS foods include items that are moist and contain nutrients, such as proteins and carbohydrates, which can support the growth of harmful bacteria if not handled correctly. In the case of cooked carrots, once they are cooked, they enter this category because they can remain in a temperature danger zone (typically between 41°F and 135°F) for too long if not properly stored, leading to potential spoilage or food safety risks.

Non-TCS foods, on the other hand, do not require strict temperature controls for safety, and cooked carrots do not fit this definition. Similarly, while a cooked carrot can be perishable, this classification is too broad and does not specifically address the safety concerns associated with TCS foods. Frozen food refers to food that is stored in a frozen state, which is irrelevant to the safety concerns related to cooked carrots once they have been prepared. Therefore, labeling a cooked carrot as TCS food