Are cut, sliced, chopped, diced tomatoes a potentially hazardous food requiring time/temperature control for safety?
§229.162(74)(D)(ii) The available nutrients in fresh cut tomatoes will support the growth of Salmonella spp., the pathogen of concern in tomatoes. The pH of cut fresh tomatoes ranges between 4.2 and 4.8. The aw is 0.99. Using Table B in §229.162(74)(D)(ii) of the Texas Food Establishment Rules, cut fresh tomatoes are considered a PHF (TCS Food) because they will support the growth of foodborne pathogens. Whole intact tomatoes with their protective waxy cuticle and low water activity on the vegetable surface do not support the growth of foodborne pathogens on the surface of the tomatoes and would not be considered a PHF (TCS Food).
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