Foodborne IllnessQuestion 26 of 240
Which of the following becomes a TCS food once it is cut or prepared, requiring temperature control?
a.A bottle of vinegar
b.Cut melons, cut leafy greens, and cut tomatoes
c.Whole uncut watermelon
d.A bag of flour
Explanation
Cut melons, cut leafy greens, and cut tomatoes are specifically designated TCS foods once cut, because cutting exposes moist, nutrient-rich interior tissue that supports pathogen growth. They must be held at 41°F or below. A whole intact melon, dry flour, and acidic vinegar are not TCS.
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