Certified Professional Food Safety (CP-FS) Practice Exam

Which of the following would probably not be considered a TCS food?

1. Ground meat

2. Cooked rice

3. A food with a pH less than or equal to 4.6

4. Pasteurized eggs

The correct answer is: A food with a pH less than or equal to 4.6

TCS foods, or Time/Temperature Control for Safety foods, are those that require specific temperature controls to limit bacterial growth. Foods that fall into this category typically support the rapid growth of pathogens at certain temperatures and generally have a high moisture content and a neutral or slightly acidic pH. Foods with a pH less than or equal to 4.6 are regarded as low-acid foods. These foods inhibit the growth of pathogens, making them less likely to be classified as TCS foods. The acidity in these foods creates an environment where bacteria cannot thrive easily, reducing the need for strict temperature control compared to foods like ground meat, cooked rice, or pasteurized eggs, which can support the growth of harmful microorganisms if not properly handled. In contrast, ground meat and cooked rice both have higher moisture levels and are neutral in pH, which makes them supportive of bacterial growth if held in the temperature danger zone. Pasteurized eggs, though treated to reduce pathogens, still require temperature control to maintain their safety. Therefore, the food with a pH of 4.6 or lower stands out as probably not being considered a TCS food due to its inherent properties that limit bacterial growth.