TCS foods require what specific type of control?

TCS foods, or Time/Temperature Control for Safety foods, require specific management to prevent the growth of harmful microorganisms that can lead to foodborne illnesses. These foods are typically those that are perishable and support rapid bacterial growth, such as dairy products, cooked meats, and cut fruits and vegetables.

The concept behind Time and Temperature Control for Safety is primarily focused on maintaining these foods within a safe temperature range to minimize the risk of pathogen growth. This involves both the holding temperatures for serving and cooking temperatures to ensure any harmful organisms are killed during preparation and maintained at safe levels during storage and display.

Other options such as Temperature Control for Serving and Health and Safety Compliance do not encompass the broad requirements of TCS food management, which specifically emphasizes time and temperature as critical factors. Similarly, Quality Assurance Standards focus on the quality aspect rather than the safety concerns directly related to TCS food. Therefore, the emphasis on time and temperature control is essential for maintaining the safety of TCS foods, making this the correct choice.