What happens to temperature control for safety foods (TCS) if they are not kept cold below 41°F?

Temperature control for safety foods (TCS) is critical for preventing foodborne illnesses. TCS foods are those that can support the rapid growth of harmful bacteria if they are not stored at safe temperatures. If these foods are not kept cold below 41°F, the temperature allows bacteria to multiply quickly, which can lead to food spoilage and an increased risk of foodborne illnesses.

Bacteria thrive in the temperature range known as the "danger zone," which is typically between 41°F and 135°F. When TCS foods are not kept at safe temperatures, the lack of cold storage facilitates an environment where pathogenic bacteria can grow, potentially leading to contamination. This explains why maintaining proper temperature control is essential for food safety practices in any food handling or preparation environment.