1. TCS Foods

2. C 5.01 -- Potentially Hazardous Food
Definition
Potentially hazardous food
is typically neutral or slightly acidic (low acid), moist, and contains protein.
requires temperature control to prevent bacteria growth of bacteria.
Time-Temperature Control for Safety (TCS) is the correct name in the current ServSafe® Essestials.
C Potentially Hazardous Food

3. Conditions for Bacterial Growth
In the retail food industry, conditions of bacterial growth called FAT-TOM:
F -- Food
A -- Acid
T -- Temperature
T -- Time
O -- Oxygen
M -- Moisture
C Potentially Hazardous Food

4. C 5.01 -- Potentially Hazardous Food
F = Food
Food that meets the definition of TCS.
Bacteria grow in these foods but other pathogenic microorganisms do not, such as viruses and parasites.
C Potentially Hazardous Food

5. C 5.01 -- Potentially Hazardous Food
A = Acidity
pH is degree of acidity (amount of acid) or alkalinity (amount of base) of a substance.
Measured on scale from 0 to 14.
pH of 7.0 is exactly neutral--neither acid nor alkaline.
pH below 7.0 is acidic
pH above 7.0 is alkaline.  
Bacteria grow best at neutral or slightly acidic pH levels, especially between 6.6 and 7.5.
C Potentially Hazardous Food

6. C 5.01 -- Potentially Hazardous Food
T = Temperature
All bacteria grow by cell division (also known as doubling).
When a potentially hazardous food is in the temperature danger zone (between 41oF and 135oF), pathogens multiply.
Pathogens do not grow at the same rate across the danger zone.
60oF – double every two hours.
70oF – double every sixty minutes.
90oF – double every 30 minutes.
C Potentially Hazardous Food

7. C 5.01 -- Potentially Hazardous Food
T = Time
The longer TCS is in the temperature danger zone, the more pathogenic bacteria will grow.
Limit time in the temperature danger zone to no more than four hours.
C Potentially Hazardous Food

8. C 5.01 -- Potentially Hazardous Food
O = Oxygen
Aerobic
Require oxygen to grow
Anaerobic
Grow only in the absence of oxygen
Facultative
Can grow whether the atmosphere has oxygen or note.
Microaerophilic
Grow only in reduced oxygen environments
C Potentially Hazardous Food

9. C 5.01 -- Potentially Hazardous Food
M = Moisture
Water activity is a measure of the amount of water available for bacterial growth.
Pathogenic bacteria can grow in foods that have a water activity of 0.85 or higher – moist foods.
0.85 is based on the minimum water activity for Staphylococcus aureus toxin production.
C Potentially Hazardous Food