How can bacteria be prevented from growing in TCS foods?

Preventing bacteria from growing in TCS (Time/Temperature Control for Safety) foods is crucial in food safety. Cooking foods to an internal temperature of 165°F is an effective method to ensure that any harmful bacteria present are killed, significantly reducing the risk of foodborne illness. This temperature is high enough to destroy most pathogens that can cause food poisoning.

While freezing can slow down bacteria's growth, it does not kill all bacteria and may not be suitable for all types of foods. Storing foods in glass containers does not directly prevent bacteria growth; instead, it primarily addresses the quality and preservation of food, not the bacterial growth rate. Mixing foods thoroughly can ensure even cooking temperatures, but without reaching the necessary internal temperature, it won’t effectively eliminate bacteria. Cooking foods above 165°F stands out as the definitive method to ensure safety in TCS foods by directly targeting and destroying the bacteria present.