Which of the following is considered a non-TCS food?

A non-TCS (Time/Temperature Control for Safety) food is one that does not support the growth of harmful microorganisms and, therefore, does not require time/temperature control to remain safe for consumption. The correct answer highlights that a non-TCS food is characterized by its inability to support the growth of toxin-forming pathogens.

In this context, the rationale for identifying non-TCS foods encompasses various factors, including water activity, pH levels, and nutrients. Foods that do not provide an environment conducive to pathogen proliferation, such as those with low moisture content or high acidity, fall into the non-TCS category. These foods can typically be stored safely at room temperature without significant risk of spoilage or foodborne illness.

Understanding this distinction is crucial for food safety practices, particularly in food preparation and service settings where the risk of contamination and foodborne illnesses must be rigorously managed.