TCS foods require _____.

TCS foods, which stands for Time/Temperature Control for Safety foods, require time and temperature control to minimize the risk of foodborne illness. These foods are able to support the rapid growth of bacteria and pathogens if they are not stored or held at safe temperatures or for excessive amounts of time.

Controlling both time and temperature is critical because leaving TCS foods in the "danger zone" (typically between 41°F to 135°F) for more than two hours can allow harmful microorganisms to multiply to levels that can cause illness. Thus, effective management of both elements is essential in food safety practices. This comprehensive approach ensures that TCS foods remain safe for consumption from preparation to serving.