Food Event Safety

There are two general categories of foods: TCS (time and temperature for safety control, TCS) and Non-TCS Foods. The type of food being served at the event determines the appropriate safety standard that shall be applied to properly managing the food service. It is important to understand the difference between TCS foods and Non-TCS foods as you plan your event.

TCS foods are those that require specific time and temperature controls to prevent the growth of harmful bacteria and pathogens, which can cause foodborne illness. TCS foods include: milk, dairy products, eggs, meat (beef, pork and lamb), poultry, fish, shellfish, crustaceans, baked potatoes, tofu, soy protein, sprouts, sprout seeds, sliced melons, cut tomatoes, cut fruit, cut vegetables, cut leafy greens, untreated garlic/herb/spice-and-oil mixtures, cooked rice, and beans. These foods must be handled, prepared, cooked and kept at safe temperatures to minimize the risk of foodborne illnesses. These foods have stringent food safety protocols, both during food preparation and during the event. 

Non-TCS foods are low-risk and do not require strict temperatures controls to remain safe. These include items, such as breads, dry cereals, cookies, cupcakes, whole fruits, whole vegetables. Since these foods are less prone to bacterial growth, they can be stored and served at room temperature without significant risk. During the event, non-TCS foods offer more flexibility in handling and storage, making them easier to manage compared to TCS foods.

Food Events

There are a variety of types of food events, and each have a specific set of requirements necessary to be in compliance with the UMass Amherst food safety program. Choose from the following events to learn the next steps required to complete the food event approval process and serve a safe and healthy event!