Which of the following foods is a TCS food that must be kept out of the Danger Zone?

TCS, or Time/Temperature Control for Safety, foods are items that require specific temperature controls to prevent the growth of harmful bacteria. These foods are more susceptible to spoilage and can lead to foodborne illnesses if they are not handled correctly.

Meat is classified as a TCS food because it is a high-protein product that provides an ideal environment for bacteria to grow if it is allowed to remain in the Danger Zone, which is defined as temperatures between 41°F (5°C) and 135°F (57°C). It is crucial to keep meat either cold (below 41°F) or hot (above 135°F) to ensure safety.

On the other hand, canned vegetables, frozen fruits, and dry rice do not fall under the TCS category. Canned vegetables are processed in a way that eliminates bacteria, making them shelf-stable without the need for refrigeration until opened. Frozen fruits are kept at temperatures below 32°F, thus avoiding bacterial growth. Dry rice is a shelf-stable product that does not require temperature control until prepared.