Certified Dietary Manager (CDM) Practice Exam

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In food safety terms, what does TCS stand for?

Time Control Safety
Temporary Control Systems
Time/Temperature Control for Safety
Temperature Control Systems

The correct answer is: Time/Temperature Control for Safety

TCS stands for Time/Temperature Control for Safety. This term is critical in food safety as it refers to the practices and guidelines used to manage the time and temperature of food items that are prone to rapid bacterial growth. Foods that fall into the TCS category include those that are moist, require temperature control for safety, and support the growth of pathogens when left in the temperature danger zone (between 41°F and 135°F). Effective management of TCS foods is essential to prevent foodborne illness, as improper handling can lead to the proliferation of harmful microorganisms. The focus on time and temperature helps ensure that these foods are stored, cooked, cooled, and reheated in ways that keep them safe for consumption. Understanding TCS is essential for anyone involved in food service, as it directly relates to maintaining hygiene and food safety standards.