TCS Foods Virtual Poster
TAckk Poster, Mrs. Hines, feb. 3rd
What are TCS foods?
TCS food are foods that require time and temperature control for safety.
Milk and dairy products
*Dairy products need to be refrigerated at temperatures below 40 degrees Fahrenheit.
*If your milk and yogurt spend more than two hours outside the fridge they need to be thrown away.
*Eggs should be stored in the refrigerator at the temperature no higher than 40 degrees Fahrenheit.
*Be sure to check expiration dates on the products you buy.
Meat: Beef, Pork, And Lamb
*Fresh meat needs to go in the refrigerator as soon as possible.
*The best temperature to keep meat is from 38 to 40 degrees Fahrenheit.
*Poultry products, including ground poultry, should always be cooked to at least 165 °F internal temperature
*The color of cooked poultry is not a sure sign of its safety
*Internal temperature should be a minimum of 145°F when checked in the center of the thickest area of the fish.
*When cleaning the fish, be careful not to contaminate the meat when removing the stomach and intestine contents.
Shellfish and Crustaceans
*Discard Cracked/Broken Ones: Throw away clams, oysters, and mussels if their shells are cracked or broken.
*Thaw frozen seafood gradually by placing it in the refrigerator overnight
*Scrub the potatoes thoroughly under running water and pat them dry
*They can be cooked in the oven or in the microwave
Heat-treated plant food, such as cooked rice, beans, and vegetables
*Rice forms the basis of many ethnic foods and foods containing rice are frequently implicated in food poisoning episodes
*Uncooked rice frequently contains bacteria called Bacillus cereus.
Tofu or other soy protein
Synthetic ingredients, such as textured soy protein in meat alternatives
*Incidences of food poisoning from tofu have been rare.
*Microorganisms may grow on tofu itself or in the water that tofu is packed in.
Sprouts and sprout seeds
*Unlike other fresh produce, seeds and beans need warm and humid conditions to sprout and grow.
*Since 1996, there have been at least 30 reported outbreaks of foodborne illness associated with different types of raw and lightly cooked sprouts.
Cut leafy greens
*Refrigerate ripe melons, but do not freeze.
*Raw tomatoes or raw tomato products can be kept refrigerated (below 40 degrees Fahrenheit), but will spoil over time due to bacteria, yeasts, and molds
Untreated garlic-and-oil mixtures
*Leftovers should be refrigerated for use within three days, frozen, or discarded.
*Flavored vinegars and oils add excitement to salads, marinades and sauces.