Which of the following is an example of a cooked TCS food?

Cooked chicken is an example of a cooked TCS (Time/Temperature Control for Safety) food. TCS foods are those that require careful temperature control during storage and preparation to prevent the growth of harmful bacteria. Cooked chicken is particularly vulnerable to bacterial growth if not handled or stored at the right temperatures after it has been cooked.

Once chicken is cooked, it becomes a TCS food because it provides moisture, nutrients, and a favorable pH, all of which support bacterial growth if not properly managed. It needs to be kept at safe temperatures—either hot (above 135°F) or cold (below 41°F)—to minimize the risk of foodborne illnesses.

In contrast, raw carrots, whole eggs, and fresh vegetables do not fall under the cooked TCS category as they are either raw and not subject to the same immediate dangers as cooked foods or do not require the same strict temperature controls once cooked.