Is a heat-treated food of plant origin classified as TCS?

Heat-treated foods of plant origin are classified as TCS, or Time/Temperature Control for Safety foods, because they require specific temperature controls to ensure safety and prevent the growth of pathogens. When plant-based foods undergo heat treatment, such as cooking or pasteurization, they can become potentially hazardous if not handled properly afterward. This is due to the fact that, after cooking, these foods can provide an environment conducive for bacterial growth if they are not kept at safe temperatures.

TCS foods must be kept within certain temperature ranges to discourage microbial growth and ensure food safety. This includes maintaining hot foods at safe serving temperatures and keeping cold foods refrigerated. Since heat-treated plant foods fall into this category, they are subject to the same strict requirements for temperature control as other TCS items like meats and dairy products. Therefore, classifying heat-treated foods of plant origin as TCS underscores the importance of proper handling and storage to ensure that they remain safe for consumption.