Which of the following is NOT a characteristic of TCS foods?

TCS (Time/Temperature Control for Safety) foods are those that are particularly susceptible to the growth of harmful microorganisms if not stored at appropriate temperatures. The key characteristic of TCS foods is the need for strict temperature regulation to prevent the proliferation of bacteria that can lead to foodborne illnesses.

When considering the correct answer, TCS foods cannot be safely stored at room temperature because doing so allows these potentially hazardous foods to remain in the danger zone (between 41°F and 135°F), where bacteria can grow rapidly. Proper refrigeration or heating is essential to ensure the safety of such foods.

The other options highlight important aspects of TCS foods. They require monitoring of both time and temperature to ensure food safety. Additionally, TCS foods typically include high-protein items, as these can support bacterial growth, and they are highly susceptible to contamination and spoilage. Thus, the emphasis on safe storage practices is crucial for maintaining the integrity of TCS foods, making it clear why the ability to store them safely at room temperature does not apply.