All food can potentially carry harmful bacteria, but some foods are especially conducive to promoting bacterial growth. Several factors affect the rate at which bacteria grow in food, but time and temperature are two of the most easilycontrolled factors in a food service kitchen. Food that requires time and temperature control for safety is referred to as TCS food. TCS food has several attributes that make it ideal for bacterial growth, such as moisture, protein, and a neutral or slightly acidic pH.

TCS food can be whole food, or it can be food that has already been prepared, like a casserole. TCS food can be from animal or plant sources. Foods that are considered TCS include:

Milk and other dairy products
Meat (beef, pork, lamb) or poultry (chicken, turkey)
Fish and shellfish
Eggs
Baked potatoes
Plantbased foods that have been heattreated (cooked rice, beans, or vegetables)
Soy foods (tofu, textured soy protein/meat alternatives)
Sliced or cut fruits or vegetables (e.g. cantaloupe or melons, leafy greens, tomatoes, etc.)
Bean sprouts and sprout seeds
Untreated garlicandoil mixtures

The Danger Zone is a temperature range in which bacteria grow and multiple at its fastest. This ranges from 20 – 45 °C (68 – 113 °F). Bacteria can, however, grow and survive between 5 – 65 °C (41 – 149 °F). But the most common foodrelated bacteria grow at their best in the danger zone.

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