Which food is classified as a time temperature control for safety food TCS phf?

Foods that are classified as Time/Temperature Control for Safety (TCS) foods, also known as potentially hazardous foods (PHF), are those that require certain time and temperature controls to prevent the growth of harmful bacteria. These foods typically have characteristics such as high moisture content, high protein content, and a neutral or slightly acidic pH. Examples of TCS foods include:

• Dairy products (e.g., milk, cheese)
• Eggs
• Meat (e.g., beef, pork, lamb)
• Poultry
• Fish and shellfish
• Cooked rice, beans, and vegetables
• Baked potatoes
• Tofu and other soy proteins
• Sprouts and sprout seeds
• Sliced melons and tomatoes
• Cut leafy greens

These foods need to be kept at safe temperatures, either below 41°F (5°C) or above 135°F (57°C), to minimize the risk of bacterial growth.