A food is designated as non-TCS based on what characteristics?

The designation of a food as non-TCS (Time/Temperature Control for Safety) is primarily based on the pH and Aw (water activity) values. TCS foods are those that require time and temperature control to prevent the growth of pathogens that can cause foodborne illnesses.

Foods with a low pH (acidic foods) and low water activity (Aw) typically inhibit the growth of harmful bacteria. Foods that are considered non-TCS generally have either a high acidity (such as many pickled or preserved foods) or low moisture levels (like dried foods), which makes them safer to store and handle without refrigeration. Understanding these scientific principles is critical in food safety practices, particularly in managing food storage and handling protocols.

While color, texture, weight, density, flavor, and appearance may influence the quality and acceptability of food products, they do not adequately determine whether a food is non-TCS. Therefore, focusing on pH and Aw values is essential when classifying foods within these safety categories.