Sanitation Certification Practice Test

Which of the following is considered a Time/Temperature Control for Safety (TCS) food?

1. Canned vegetables

2. Raw steak

3. Sliced cantaloupe

4. Air-cooled hard-boiled eggs

The correct answer is: Sliced cantaloupe

Sliced cantaloupe is classified as a Time/Temperature Control for Safety (TCS) food because it is a potentially hazardous food item that requires specific temperature control to prevent the growth of harmful bacteria. When fruits like cantaloupe are cut, they create a greater surface area that can support the growth of pathogens if not stored properly. It is important to keep sliced cantaloupe at safe temperatures, typically below 41°F, to inhibit bacterial growth and prevent foodborne illnesses. In contrast, canned vegetables have a long shelf life and are shelf-stable due to the canning process, which kills bacteria and seals the food from recontamination. Raw steak, while it is a perishable item, is not TCS as it can be safely stored and cooked to appropriate temperatures without immediate risk when unprocessed. Air-cooled hard-boiled eggs are generally considered safe as they have been cooked and cooled properly, making them less prone to bacterial growth when handled correctly. Thus, sliced cantaloupe stands out as needing specific time and temperature controls to ensure food safety.