Regulations and Licensing - Home Food Operations and Home Bakeries
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The Food and Drug Administration (FDA) Food Code defines temperature control for safety (TCS) foods as food that requires time/temperature control for safety to limit pathogenic microorganism growth or toxin formation. Examples of these pathogenic microorganisms are Clostridium botulinum or Salmonella serotype Enteritidis and toxin forming Staphylococcus aureus. TCS foods require refrigeration at 41°F or below after preparation.