Which cut food is classified as TCS food?

The reason why melons are classified as TCS (Time/Temperature Control for Safety) food lies in their potential to support the growth of pathogens if not handled properly. TCS foods are those that require specific temperature controls to prevent bacterial growth, and cut fruits like melons can fall into this category because they are moist and have a high nutrient content, making them an ideal environment for bacteria.

When melons are cut, their protective skin is removed, which can allow bacteria to enter and grow. If cut melons are not stored at the correct temperature (typically below 41°F), they can harbor pathogens that lead to foodborne illnesses. Therefore, it is crucial to keep cut melons refrigerated and consume them in a timely manner to reduce the risk of food safety issues.

In contrast, carrots, potatoes, and celery are typically less risky when they are intact, though cut versions of these vegetables can also become TCS foods if not managed properly. However, the particular concern for melons is due to their high water content and the nature of their storage once cut, making them a clear example of TCS food that needs careful handling to ensure food safety.