Are heat-treated plant origin foods classified as TCS?

Heat-treated plant origin foods are classified as time/temperature control for safety (TCS) foods because the process of heat treatment can create conditions that allow for the growth of harmful microorganisms if the food is not handled or stored properly.

TCS foods require proper cooking, holding, and reheating temperatures to minimize the risk of foodborne illnesses. When plant foods are heat-treated, such as through cooking or baking, they become more susceptible to bacterial growth if they are kept in the temperature danger zone (between 41°F and 135°F) for too long. This classification is intended to ensure that food safety practices are applied throughout the food preparation and serving process to avoid potential health risks.

In contrast, raw plant origin foods, not treated by heat, are generally not considered TCS unless they are potentially hazardous in their raw state. Even if served cold, once heat-treated, these foods become TCS due to their altered state and the inherent risks associated with their temperature control.