AAA Food Manager Certification Practice Test

Which of these is an example of a time-temperature control for safety (TCS) food?

1. Dry pasta

2. Canned vegetables

3. Cooked meats

4. Rice

The correct answer is: Cooked meats

Cooked meats are considered a time-temperature control for safety (TCS) food because they require specific temperature management to ensure food safety. When meats are cooked, they become susceptible to bacterial growth if not held or stored at safe temperatures. TCS foods are those that are moist, high in protein, and can support the growth of harmful microorganisms when they are in the "danger zone" of temperatures (between 41°F and 135°F). Cooked meats must be kept at the correct hot or cold holding temperatures to prevent spoilage and foodborne illness. In contrast, items like dry pasta and canned vegetables are shelf-stable and can be stored safely without refrigeration, thus not classified as TCS foods. Rice, while it can be a TCS food when cooked and held improperly, is less commonly singled out as TCS compared to cooked meats. Cooked meats are clearly defined within food safety regulations as requiring strict temperature controls to ensure they remain safe for consumption.