Michigan Food Safety Management Practice Test

Which of the following is considered a Time/Temperature Control (TSC) food that supports rapid microbial growth?

1. Raw Carrots

2. Cooked Potatoes

3. Frozen Fish

4. Dried Herbs

The correct answer is: Cooked Potatoes

Cooked potatoes are classified as a Time/Temperature Control (TSC) food because they contain moisture and are nutrient-rich, creating an environment that supports the rapid growth of harmful microorganisms when not stored at safe temperatures. After cooking, potatoes can easily fall into the temperature danger zone if held at improper temperatures, which can lead to foodborne illnesses. Foods that require specific safe handling and storage temperatures to prevent microbial growth are critical to food safety practices. In contrast, raw carrots, frozen fish, and dried herbs do not provide the same conducive environment for microbial growth under similar conditions. Raw carrots, while they may have some moisture, do not present the same risk level as cooked items. Frozen fish is stored at low temperatures, inhibiting microbial growth, while dried herbs have low moisture content, making them less susceptible to microbial issues as they are less likely to support rapid growth. This distinction in moisture content and cooking status underlines why cooked potatoes are considered TSC food in food safety management.