Which food is classified as a time/temperature control for safety (TCS) food?

Sliced tomatoes are classified as a TCS food. The process of slicing or cutting breaks the natural protective barrier (the skin), releasing moisture and nutrients. This creates an ideal environment for pathogen growth. Therefore, once sliced, tomatoes require time and temperature control to prevent bacteria from multiplying to dangerous levels. Whole produce, dry goods, and seeds generally have low water activity or a protective covering that inhibits bacterial growth until they are processed.

A. Uncooked rice is a dry, shelf-stable food with low water activity that does not support pathogen growth.

B. A whole watermelon has an intact, thick rind that protects the flesh from contamination. It becomes a TCS food only after being cut.

C. Pumpkin seeds are a dry good with low water activity, making them shelf-stable and not requiring time-temperature control.

1. ServSafe Manager Book, 7th Edition. National Restaurant Association. Chapter 2, "Forms of Contamination," Section: "Foods That Need Time and Temperature Control," p. 2.12.

2. U.S. Food and Drug Administration. (2017). FDA Food Code. Definition 1-201.10(B), "Time/Temperature Control for Safety Food," p. 21.