Which of the following is an example of TCS food?

• A. Bowl of cooked rice
• B. Fresh apples
• C. Canned corn
• D. Dried beans

Answer: (A)

Time/temperature control is needed for foods that can support rapid growth of pathogens after cooking. A bowl of cooked rice fits this because once rice is cooked, it becomes a moist, starchy food that can harbor bacteria if left at unsafe temperatures for too long or if it isn’t cooled and reheated properly. Rice is a classic example of a TCS food due to this risk of rapid growth in the danger zone.

Fresh apples are whole fruit and not typically considered TCS because their moisture and acidity don’t support dangerous growth as readily in normal storage. Canned corn is shelf-stable and processed to be safe at room temperature, so it doesn’t require the same temperature control. Dried beans are dry and low in moisture, so they don’t pose the same risk until they’re cooked and held improperly. Hence, the cooked rice is the example that clearly requires time/temperature control.