What is an example of TCS food?

TCS food, or Time/Temperature Control for Safety food, refers to foods that require specific temperature controls to prevent the growth of harmful bacteria and ensure food safety. Cooked crab is an example of TCS food because it is a potentially hazardous food that has been cooked and therefore must be kept at proper temperatures to prevent spoilage and the proliferation of pathogens. Once cooked, crab should be kept at safe serving temperatures or properly refrigerated to minimize the risk of foodborne illness.

Other options do not fall under TCS food because they do not require temperature control in the same way. For instance, dry rice is shelf-stable and does not promote bacterial growth when stored properly. Raw vegetables, while they can present some risks if contaminated, do not have the same critical temperature management needs as cooked seafood. Canned beans are also shelf-stable and, once opened, can be safely stored under refrigeration but do not have the high risk associated with cooked items that have been previously contaminated or improperly stored.