Michigan Food Safety Management Practice Test

Is Cut Melon classified as a TCS food?

1. Yes

2. No

3. Only after cooking

4. Depends on ripeness

The correct answer is: Yes

Cut melon is classified as a Time/Temperature Control for Safety (TCS) food because it is prone to the growth of pathogenic microorganisms when left at temperatures conducive to their growth. TCS foods require specific time and temperature controls to maintain safety and prevent foodborne illness. When melon is cut, the surface area is increased, exposing the fruit to potential contamination from bacteria present in the environment or on contact surfaces. Additionally, since melons have high water activity, they can support the growth of pathogens if not stored properly. For this reason, cut melon must be kept at safe temperatures, either below 41°F (5°C) or above 135°F (57°C), to minimize the risk of bacterial growth. This classification as a TCS food is critical in food safety management to ensure that proper handling, storage, and serving practices are followed, thereby protecting consumers from possible foodborne illnesses.