Time/Temperature Control for Safety Food
RECOGNIZING TCS FOOD AND ENSURING SAFE FOOD
Characteristics of TCS food
The definition of TCS food is based on the
following characteristics of the food:
▪ pH, or acidity
▪ Water activity (aw)
▪ Interaction of pH and aw
▪ Heat treatment
▪ Packaging
Examples of TCS food
Food from animal origin that is raw, cooked
or partially cooked, such as eggs, milk, meat
or poultry.
Food from plant origin that is cooked such
as rice, potatoes and pasta.
Food from plant origin such as raw seed
sprouts, cut melons, cut tomatoes and cut
leafy greens.
Mixtures including cut tomatoes or garlic-
in-oil, unless modified to prevent growth of
disease-causing bacteria or formation of
toxins.
Temperature danger zone
The temperature range in which disease
causing bacteria grow best in TCS food is
called the temperature danger zone.
▪ The temperature danger zone is
between 41°F and 135°F.
▪ TCS food must pass through the
temperature danger zone as quickly as
possible.
▪ Keep hot food hot and cold food cold.
Always use a thermometer to check
internal food temperatures.
Temperature controls
Using temperature controls minimizes the
potential for harmful bacterial growth and
toxin formation in TCS food. Temperature
controls either keep food entirely out of the
danger zone or pass food through the
danger zone as quickly as possible.
Receiving
▪ If food temperatures do not meet
requirements or if TCS food shows
evidence of previous temperature
abuse, do not accept the food, or
discard the products.
Cold holding
▪ Maintain cold food at 41°F or below.
▪ Frozen food must remain frozen.
Thawing
▪ Thaw in the refrigerator, under running
water or as part of the cooking process.
▪ Never thaw at room temperature.
Cooking
▪ Cook all TCS food to required
temperatures and times.
TIME/TEMPERATURE CONTROL FOR SAFETY FOOD
2
Hot holding
▪ Maintain hot TCS food at 135°F or
above.
▪ Properly cooked roasts may be held at
130°F or above.
Cooling
▪ TCS food must be cooled from 135°F to
70°F within 2 hours and completely
cooled to 41°F or below within 6 hours.
▪ TCS food prepared from ingredients at
room temperature must be cooled to
41°F or below within 4 hours.
Reheating
▪ Reheat food rapidly, within 2 hours.
▪ TCS food made in-house and reheated
for hot holding must reach an internal
temperature of at least 165°F for 15
seconds.
Resources
Minnesota Department of Health Food
Business Safety
(www.health.state.mn.us/foodbizsafety)
Minnesota Department of Health
Food, Pools, and Lodging Services
PO Box 64975
St. Paul, MN 55164-0975
651-201-4500
health.foodlodging@state.mn.us
www.health.state.mn.us
Minnesota Department of Agriculture
Food and Feed Safety Division
625 Robert Street N
St. Paul, MN 55155-2538
651-201-6027
www.mda.state.mn.us
JANUARY 2019
To obtain this information in a different format, call:
651-201-4500 or 651-201-6000.
