Starbucks Food Handler Manager Certification Practice Exam

Heat-treated plant food is considered a Time/Temperature Control for Safety (TCS) food because it has been processed in a way that renders it perishable and susceptible to bacterial growth if not stored or handled correctly. TCS foods require specific temperature controls to inhibit the growth of pathogens that can cause foodborne illness.

This category includes items like cooked vegetables, cooked grains, and any plant-based foods that have been heat-treated, creating conditions where bacteria could thrive if the food is not kept at the proper temperatures.

In contrast, dry pasta, raw vegetables, and canned goods do not fall into the TCS category. Dry pasta is shelf-stable and does not require refrigeration until it is cooked, raw vegetables can be safely stored for longer periods under proper conditions, and canned goods are preserved using methods that prevent bacterial growth, making them safe indefinitely when unopened.