All of these are TCS foods except for:

TCS foods, or Time/Temperature Control for Safety foods, are items that require specific time and temperature conditions to prevent the growth of harmful bacteria. These foods are typically moist and nutrient-rich, making them ideal environments for pathogens.

Raw unwashed asparagus falls outside the TCS category because it is a vegetable that is not considered a potentially hazardous food, especially when it is not cooked. While it must be washed to reduce possible contamination from soil and handling, as a raw, non-animal product, it does not support the rapid growth of bacteria in the same way that cooked meats or dairy products do.

In contrast, cooked chicken requires proper storage and temperature controls to prevent salmonella and other pathogens from proliferating. Shredded lettuce, being moist and perishable, can harbor harmful microorganisms and therefore also requires careful handling. Soft cheeses, especially those made from unpasteurized milk, can support bacterial growth and must be kept under specific conditions to ensure safety.

Understanding the differences between TCS foods and non-TCS foods is essential for food safety practices, particularly in handling and storage protocols.