Which characteristics are considered when identifying TCS foods?

The determination of TCS (Time/Temperature Control for Safety) foods relies significantly on their pH and water activity (Aw) values. TCS foods are those that support the rapid growth of bacteria, which is influenced by these two critical factors.

pH refers to the acidity or alkalinity of a food, with a pH level above 4.6 creating an environment conducive to bacterial growth. Water activity (Aw) measures the availability of water in a food product, with higher values indicating a greater potential for microbial proliferation. Foods with higher moisture content and optimal pH levels fall into the TCS category, necessitating careful time and temperature control to prevent foodborne illnesses.

While size, cooking methods, color, and texture can influence food safety considerations, they are not the primary criteria used for classifying TCS foods. This is why the focus on pH and water activity is essential in identifying foods that need to be handled with heightened caution to ensure safety in food service environments.