What type of hazards are associated with tcs foods?

TCS stands for Temperature Control for Safety Food. For this type of food temperature control  (TCS) is needed to limit pathogenic microorganism growth or toxin formation. The danger zone is the zone of temperatures at which the food must not be kept :from 41°to 135°. Generally hazards are categorized into three classes: biological, chemical and physical. WIth TCS foods are associated hazards like growth of microorganisms and the production of toxins.