What is a potential risk associated with under-cooking TCS foods?

Undercooking time/temperature control for safety (TCS) foods poses a significant risk of foodborne illness. TCS foods are those that require specific time and temperature controls to prevent pathogen growth. When these foods, such as meat, poultry, eggs, and dairy products, are not cooked to the appropriate internal temperatures, harmful bacteria that may be present can survive. These bacteria can multiply rapidly in conditions that are not sufficiently hot, leading to illnesses such as salmonellosis, E. coli infections, and listeriosis. Ensuring that TCS foods are cooked to their designated safe internal temperatures is essential in preventing these risks and maintaining food safety for consumers.

The other choices imply benefits or advantages related to food that do not align with safety practices. Enhancements in flavor and texture are generally desired but do not pertain to food safety; in fact, these outcomes might be compromised if food is not cooked properly. Likewise, while reducing cooking time could seem advantageous, it should never come at the expense of food safety. Therefore, the primary concern with undercooking TCS foods is the heightened risk of foodborne illnesses, which is the crucial factor in food handler training.