TCS stands for Temperature Control for Safety Food. For this type of food temperature control <span> (TCS) is needed to limit pathogenic microorganism growth or toxin formation.</span> The danger zone is the zone of temperatures at which the food must not be kept :from 41°to 135°. Generally <span>hazards are categorized into three classes: </span>biological<span>, chemical and </span>physical. WIth TCS foods are associated <span>hazards like growth of microorganisms and the production of toxins.</span>
