Which of the following foods are examples of TCS foods?

TCS foods, or Time/Temperature Control for Safety foods, are those that require specific time and temperature conditions to prevent the growth of pathogenic microorganisms and ensure food safety. These foods are typically high in moisture and protein, which creates an environment conducive to bacterial growth if not properly managed.

The correct choice includes meat, poultry, shellfish, and milk, all of which are considered TCS foods because they are rich in protein and moisture. These attributes make them particularly susceptible to the growth of foodborne pathogens when stored outside safe temperature ranges. Proper cooking, cooling, and holding temperatures are crucial for these food types to prevent foodborne illnesses.

The other options do not include foods typically classified as TCS. Canned vegetables, rice, and bread are generally low-risk for bacterial growth due to lower moisture levels (particularly canned goods) or because they are shelf-stable (like bread). Quartz water, pickles, and mustard have high acidity or low moisture content that limit bacterial growth, thus they do not require strict temperature control. Dried fruits, nuts, and granola bars are also low in moisture and less prone to microbial growth, making them stable without the same level of time/temperature control that TCS foods require.