State Food Safety Practice Exam

Which food is classified as a time/temperature control for safety food (TCS/PHF)?

1. Garlic oil dip

2. Wheat bread

3. Raw broccoli

4. Uncooked beans

The correct answer is: Garlic oil dip

Garlic oil dip is classified as a time/temperature control for safety food (TCS/PHF) because it presents a risk for foodborne illness if not handled properly. The dip typically contains oil and garlic, both of which can support the growth of harmful bacteria, especially when stored at temperatures that are not safe. When garlic is submerged in oil, it can create an anaerobic environment, allowing for the growth of Clostridium botulinum, the bacteria responsible for botulism, if the mixture is not kept refrigerated or used within a specified time frame. In contrast, wheat bread, raw broccoli, and uncooked beans do not require the same level of careful temperature control as TCS foods. Wheat bread is shelf-stable, can be stored at room temperature, and does not support rapid bacterial growth in the same way. Raw broccoli is classified as a non-TCS food since it is generally cooked before consumption and has a shorter shelf life but does not create an environment conducive to bacterial growth under normal conditions. Uncooked beans, while they can pose food safety risks when improperly prepared, are typically dried and can be stored safely without refrigeration until they are cooked. Therefore, garlic oil dip is the option that requires strict temperature