Foods that need time and temperature control for safety—known as TCS foods—include milk and dairy products, eggs, meat (beef, pork, and lamb), poultry, fish, shellfish and crustaceans.
The goal is to reduce the amount of time TCS food spends in the temperature danger zone. If food is held in this range for four or more hours, you must throw it out. It's better to check temps every two hours and take corrective action when needed.
These foods require time/temperature control to limit the growth of pathogenic microorganisms or the production of toxins.
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