Which food item would not be considered a TCS food?

TCS foods, or Time/Temperature Control for Safety foods, are items that require certain conditions to be maintained to prevent the growth of pathogenic microorganisms. These foods are typically high in moisture and protein.

Breads and crackers fall outside the TCS category primarily because they are low in moisture content and have a lower pH, making them less hospitable to the growth of bacteria and pathogens. These items are shelf-stable and can be stored at room temperature without risk of spoiling quickly, in contrast to cooked rice, rehydrated beans, and cut leafy greens, which are more susceptible to contamination and spoilage if not kept under proper conditions.

On the other hand, cooked rice contains moisture and can support bacterial growth if left out for too long; rehydrated beans also provide a moist environment suitable for pathogens; and cut leafy greens can harbor harmful bacteria if not handled correctly. Thus, the distinction between TCS and non-TCS foods is crucial for safe food handling practices.