What is the only method to ensure germs in TCS foods are reduced to safe levels?

Cooking TCS (Time/Temperature Control for Safety) foods to the required temperatures is the only method that guarantees the safe reduction of germs to acceptable levels. TCS foods are particularly susceptible to bacterial growth when they are in the temperature danger zone, which ranges from 41°F to 135°F. By cooking food to the proper internal temperature, harmful pathogens that cause foodborne illness are effectively killed.

Each TCS food item has specific temperature thresholds that need to be reached to ensure safety. For instance, poultry should reach an internal temperature of 165°F, while ground meats should be cooked to at least 160°F. These temperatures are based on food safety guidelines that have been established to protect public health.

Other methods, such as washing under cold water, freezing, or immediate refrigeration, do not eliminate existing pathogens; they may only slow their growth or make unfavourable conditions for them. Therefore, cooking is the only reliable method to ensure that any harmful germs present in TCS foods are significantly reduced to safe levels.