TCS Foods Virtual Poster

TAckk Poster, Mrs. Hines, feb. 3rd
TAylor Pearce

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.

Shell Eggs

*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

Baked Potatoes

*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.

Sliced Melons

Cut tomatoes

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.

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