TCS Foods Definition n Potentially hazardous food n

TCS Foods

Definition n Potentially hazardous food n n n is typically neutral or slightly acidic (low acid), moist, and contains protein. requires temperature control to prevent bacteria growth of bacteria. Time-Temperature Control for Safety (TCS) is the correct name in the current Serv. Safe® Essestials. C 5. 01 -- Potentially Hazardous Food

Conditions for Bacterial Growth n In the retail food industry, conditions of bacterial growth called FAT-TOM: n n n F -- Food A -- Acid T -- Temperature T -- Time O -- Oxygen M -- Moisture C 5. 01 -- Potentially Hazardous Food

F = Food n n Food that meets the definition of TCS. Bacteria grow in these foods but other pathogenic microorganisms do not, such as viruses and parasites. C 5. 01 -- Potentially Hazardous Food

A = Acidity n n p. H is degree of acidity (amount of acid) or alkalinity (amount of base) of a substance. Measured on scale from 0 to 14. n n p. H of 7. 0 is exactly neutral--neither acid nor alkaline. p. H below 7. 0 is acidic p. H above 7. 0 is alkaline. Bacteria grow best at neutral or slightly acidic p. H levels, especially between 6. 6 and 7. 5. C 5. 01 -- Potentially Hazardous Food

T = Temperature n n n All bacteria grow by cell division (also known as doubling). When a potentially hazardous food is in the temperature danger zone (between 41 o. F and 135 o. F), pathogens multiply. Pathogens do not grow at the same rate across the danger zone. n n n 60 o. F – double every two hours. 70 o. F – double every sixty minutes. 90 o. F – double every 30 minutes. C 5. 01 -- Potentially Hazardous Food

T = Time n n The longer TCS is in the temperature danger zone, the more pathogenic bacteria will grow. Limit time in the temperature danger zone to no more than four hours. C 5. 01 -- Potentially Hazardous Food

O = Oxygen n Aerobic n n Anaerobic n n Grow only in the absence of oxygen Facultative n n Require oxygen to grow Can grow whether the atmosphere has oxygen or note. Microaerophilic n Grow only in reduced oxygen environments C 5. 01 -- Potentially Hazardous Food

M = Moisture n n n Water activity is a measure of the amount of water available for bacterial growth. Pathogenic bacteria can grow in foods that have a water activity of 0. 85 or higher – moist foods. 0. 85 is based on the minimum water activity for Staphylococcus aureus toxin production. C 5. 01 -- Potentially Hazardous Food