Which plant food must be transported to the serving site at $41^{\circ}F$ ($5^{\circ}C$) or below?

Cut tomatoes are explicitly classified as a time/temperature control for safety (TCS) food. Once the protective outer skin of the tomato is broken by dicing or slicing, its pH and water activity can support the rapid growth of pathogenic microorganisms. To ensure safety, cut tomatoes must be held and transported at or below $41^{\circ}F$ ($5^{\circ}C$) to inhibit bacterial growth. Other listed plant foods do not typically require such temperature control.

A. Chopped celery is not considered a TCS food as its cellular structure and low water availability do not readily support the rapid growth of pathogens.

C. Sliced cucumbers, similar to celery, are not classified as a TCS food and do not require strict time and temperature control for safety.

1. ServSafe Manager, 7th Edition, Page 2.10. This page includes a list of TCS foods, which explicitly mentions "cut tomatoes" and "cut melons."

2. U.S. Food and Drug Administration, Food Code 2017, Section 1-201.10(B)(1)(b). Defines "Time/Temperature Control for Safety Food" to include a plant food that is heat-treated or consists of "cut tomatoes."

3. Penn State Extension, "TCS Foods," Courseware Article FS-12. Reinforces that certain cut produce, specifically including tomatoes, leafy greens, and melons, are considered TCS foods requiring temperature control.