Ontario Food Handler Certification Practice Exam 2025 – Your All-in-One Guide to Exam Success!

TCS foods, or Time/Temperature Control for Safety foods, require careful handling to prevent the growth of harmful bacteria. The correct choice highlights dairy products, meats, eggs, cooked grains, and cut fruits and vegetables, all of which are perishable and can support the rapid growth of pathogens if not stored or cooked properly.

Dairy products such as milk and cheese, meats, and eggs provide the moisture and nutrients that bacteria thrive on. Cooked grains can also become a breeding ground for bacteria if left at unsuitable temperatures. Cut fruits and vegetables, once exposed to air and bacteria, can also spoil quickly.

In contrast, fruits and vegetables that are whole and uncut typically have a longer shelf life and don't present the same level of risk, while dried goods and canned foods are shelf-stable and less likely to harbor pathogens when stored correctly. Pasta and rice, though they can be considered high-risk once cooked, don't generally fall into the TCS category unless they are prepared and held for extended periods. Thus, the classification of TCS foods is focused on items that are particularly susceptible to spoilage and foodborne illness if not properly managed.