Which of the following represents a requirement for TCS foods?

TCS (Time/Temperature Control for Safety) foods are those that require specific temperature controls to prevent the growth of harmful bacteria. Cooking TCS foods to a specific temperature is essential because it ensures that any harmful microorganisms present in the food are killed, making the food safe for consumption.

For example, cooking poultry to at least 165°F is crucial to eliminate pathogens such as Salmonella. Each type of TCS food has its own required cooking temperature to ensure safety, which is why this requirement is vital in food safety practices.

Other options do not accurately represent requirements for TCS foods. Keeping TCS foods at room temperature would increase the risk of bacterial growth, while serving immediately may not always be feasible or necessary. Freezing is a method that can be used for storage but does not apply to the immediate safety requirements for serving or cooking TCS foods.