Which of the following is NOT typically a TCS food?

The identification of TCS (Time/Temperature Control for Safety) foods is important in preventing foodborne illnesses. TCS foods are those that require strict time and temperature controls to be safely handled and stored, as they support the growth of harmful microorganisms if not properly managed.

Dried herbs are not considered TCS foods because they have low moisture content, which inhibits the growth of bacteria. This makes them stable at room temperature, and they do not require refrigeration or special handling practices to ensure safety. In contrast, cooked rice, fresh leafy greens, and raw poultry all have higher moisture levels and nutrient content, making them more susceptible to microbial growth if not handled properly.

Proper training in food safety highlights the importance of recognizing TCS foods to implement appropriate measures in food storage and preparation. Understanding which foods fall into this category is key to reducing the risk of foodborne illnesses.