Cut leafy greens are classified under which category regarding TCS?

Cut leafy greens are classified as TCS (Time/Temperature Control for Safety) food because they are highly perishable and can support the growth of harmful microorganisms if not handled or stored properly. TCS foods require time and temperature control to keep them safe for consumption, and cut leafy greens are particularly vulnerable once they have been processed.

When leafy greens are cut, their exposure to air increases, which can elevate the risk of bacterial contamination and spoilage. TCS items must be kept at safe temperatures to inhibit the growth of pathogens. Therefore, proper handling, storage, and serving practices are crucial to ensure food safety with cut leafy greens, making their classification as TCS food both appropriate and necessary.