Which food handling practice is essential for TCS foods?

The essential food handling practice for TCS (Time/Temperature Control for Safety) foods is to chill them to below 41°F (5°C). TCS foods, which are susceptible to bacterial growth, must be maintained at safe temperatures to prevent foodborne illnesses.

When TCS foods are kept at temperatures above 41°F, bacteria can multiply quickly, leading to the risk of foodborne diseases. Chilling these foods to below 41°F helps to slow down or prevent the growth of harmful microorganisms, thereby enhancing food safety.

In contrast, storing TCS foods at room temperature would dramatically increase the risk of bacterial growth, while keeping food out of sight does not directly affect its safety. Additionally, the practice of reheating TCS foods only once does aid in safe food handling, but it primarily addresses food temperature management during service and does not encompass all aspects of TCS food safety. Thus, maintaining proper chilling temperatures is critical and is the most fundamental practice among the options presented.