TCS/PHF Food Guidelines

Please note that this is only a guide to help you keep TCS/PHF food safe. You are responsible for following any and all applicable guidelines and regulations.

Why?

You are either responsible or were designated by the responsible party to take care of self-provided consumable items and items we leave behind in accordance with SDAR§44:02:07 food safety requirements. You need to use time and temperature to ensure food safety (so people don’t get sick).

TCS = Time/Temperature Control Foods
PHF = Potentially Hazardous Foods

These are foods that have high protein levels, are less acidic, and contain moisture. More specifically, the most common TCS foods include:

Milk or other dairy products
Meat (beef, pork, lamb) or poultry (chicken, turkey)
Fish or shellfish
Eggs
Creams or custards
Any plant-based foods that have been heat-treated (cooked potatoes, rice, beans, or vegetables)
Any soy foods (tofu, textured soy protein)
Sliced or cut fruits or vegetables (e.g. melons, leafy greens, tomatoes)
Bean sprouts or sprout seeds
Untreated garlic-and-oil mixtures

Exceptions:

Room-temperature bakery items (e.g. bars, fruit-filled biscuits, biscotti, breads, cakes, cookies, cupcakes, meringue cookies, pastries, fruit-filled pies, pineapple upside down cake)
Room-temperature bakery toppings with pH ≤4.6 or water activity ≤0.85 (e.g. buttercream, gumpaste, fondant, fudge, glaze, royal icing with meringue powder, cake toppers, cream cheese mints, cupcake toppers, modeling chocolate figurines, sugar flowers, similar decor items, edible images printed on icing/wafer sheets, stabilized commercial nondairy whip cream products, dried or freeze-dried fruit, whole UNCUT fruit, Fruit peels or zest)
Room-temperature candy & confections (e.g. bon bons, brittle, caramel apples, caramels, chocolate, chocolate-covered nonperishable foods [e.g. nuts, dried fruits, marshmallows, pretzels], cotton candy, fudge, hard candy, popcorn balls)