Time/Temperature Control for Safety Food - TCS Food Safety Guide - Key Controls

Oct 2, 2026

Uploaded by Rizky

Guidance explains how to recognize TCS food and prevent unsafe bacterial growth by controlling time and temperature throughout receiving, holding, thawing, cooking, cooling, and reheating. It defines TCS food using factors such as pH, water activity (aw), their interaction, heat treatment, and packaging, and describes the temperature danger zone of 41°F–135°F. Procedures set specific limits for cold holding, hot holding, cooling schedules, rapid reheating, and required internal temperatures, supported by agency resources.

LanguageEnglish

CategoryHealthcare

FormatPDF

Pages2

Reading Time5 min

AccessFree to download

RECOGNIZING TCS FOOD AND ENSURING SAFE FOOD

Characteristics of TCS food

Examples of TCS food

Temperature danger zone

Temperature controls

Receiving

Cold holding

Thawing

Cooking

Hot holding

Cooling

Reheating

Resources

Time/Temperature Control for Safety Food RECOGNIZING TCS FOOD AND ENSURING SAFE FOOD Characteristics ofTCS 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 ofTCS 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 garlicin-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. 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](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](health.foodlodging@state. mn. us) [www.health.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 [MDA.FFSD.Info@state. mn.us](MDA.FFSD.Info@state. mn.us) [www.mda.state. mn. us](www.mda.state. mn. us) JANUARY 2019 To obtain this information in a different format, call: 651-201-4500 or 651-201-6000.

FAQs

What are the key characteristics used to define TCS food?

TCS food is defined based on pH (acidity), water activity (aw), the interaction of pH and aw, heat treatment, and packaging.

What is the temperature danger zone for TCS food?

The temperature danger zone is between 41°F and 135°F, and TCS food must pass through it as quickly as possible.

How should TCS food be cooled and reheated?

Cool TCS food from 135°F to 70°F within 2 hours, and completely cool to 41°F or below within 6 hours. Reheat food rapidly within 2 hours, and in-house food reheated for hot holding must reach at least 165°F for 15 seconds.

Oct 2, 2026

Uploaded by Rizky