What is the consequence of not following recommended cooking times for TCS foods?

Not following recommended cooking times for Time/Temperature Control for Safety (TCS) foods can lead to an increased risk of foodborne illness because these foods must be cooked to specific temperatures for a certain duration to ensure that harmful pathogens are destroyed. TCS foods, such as meat, dairy, and certain vegetables, are prone to bacteria growth if not cooked or held at the proper temperatures.

When cooking times are not adhered to, there may be insufficient heat applied to kill bacteria, viruses, or parasites that could be present in these foods. Consuming undercooked TCS foods can lead to foodborne illnesses, which can be severe and even life-threatening in some cases. This risk highlights the critical importance of following established guidelines to protect public health and ensure food safety. Maintaining the correct cooking times not only ensures the safety of the food served but also helps uphold the establishment's reputation and compliance with health regulations.