Foods which need time and temperature control for safety are called TCS foods. TCS foods include milk and dairy products, eggs, meat, poultry, fish, baked potatoes, tofu, sprouts and sprout seeds, etc. Cold TCS food must be maintained at 41℉ or less and hot food must be maintained at 135℉ or above. Checking temperature by food handler every two hours would be ideal to leave time for corrective action.
