Which of the following is considered a TCS (Time/Temperature Control for Safety) food?

Cooked starchy foods are categorized as TCS (Time/Temperature Control for Safety) foods because they provide an environment conducive to the growth of harmful bacteria when not stored or held at proper temperatures. These foods include items like cooked pasta, rice, and potatoes, which require careful temperature control to prevent foodborne illness.

TCS foods typically have a higher moisture content and neutral pH, making them ideal for bacterial growth if left out at unsafe temperatures. When cooked starchy foods are not kept hot (above 140°F) or cold (below 41°F), they can become unsafe to eat, necessitating strict monitoring and management of their storage conditions.

In contrast, other options like whole tomatoes, air-cooled hard-boiled eggs, and garlic and oil mixtures do not fit the TCS criteria as closely due to their different characteristics and lower risk of supporting pathogenic growth under appropriate storage conditions. Whole tomatoes, for instance, have a lower risk profile when stored properly, while air-cooled hard-boiled eggs and garlic and oil mixtures require specific handling and storage practices to ensure safety but do not pose the same level of risk as cooked starchy foods.