State Food Safety Practice Exam

Which characteristic could qualify a food as time/temperature control for safety food (TCS/PHF)?

1. Neutral pH level

2. Low oxygen level

3. Low moisture content

4. High sodium content

The correct answer is: Neutral pH level

A neutral pH level is a characteristic that can qualify a food as time/temperature control for safety food (TCS/PHF) because foods with a neutral pH (around 7) can support the growth of pathogenic bacteria if they are held in the temperature danger zone (41°F to 135°F). Foods typically classified as TCS are those that are more susceptible to bacterial growth due to their composition, which often includes a neutral pH that allows for the survival and multiplication of harmful microorganisms. In contrast, low oxygen levels and low moisture content are characteristics that would typically limit bacterial growth, thereby not making a food a TCS. Foods with low moisture content, like dried fruits or grains, don’t support bacterial growth effectively. High sodium content, while it can act as a preservative, would generally not place a food into the TCS category since high salt levels can inhibit microbial growth, making it safer at room temperature. Thus, the presence of a neutral pH level in food is a critical factor for the potential need for time and temperature controls.