Which of the following would be classified as a non-TCS food?

Non-TCS foods, or non-Time/Temperature Control for Safety foods, are items that do not support the growth of pathogenic microorganisms and therefore do not require time and temperature control to stay safe for consumption. Dried spices fall into this category because their low moisture content inhibits the growth of bacteria, molds, and yeasts. They can be stored safely at room temperature for extended periods without the risk of foodborne illness.

In contrast, cooked starchy foods, cut melons, and raw sprouts are classified as TCS foods since they are susceptible to contamination and spoilage if not properly handled or stored at appropriate temperatures. Cooked starchy foods, like pasta or rice, contain moisture and can develop harmful microorganisms. Cut melons have high moisture content and can allow bacteria to grow if left at the wrong temperature. Raw sprouts are also considered TCS due to their growth conditions that can foster bacterial development.

Understanding the distinction between TCS and non-TCS foods is essential for food safety management, as it helps to ensure that food is stored and handled properly to prevent foodborne illnesses.