TCS (Time/Temperature Control for Safety) foods must be stored in temperature- controlled environments to prevent harmful bacterial growth. Specifically:

• Refrigerate TCS foods at or below 41°F (5°C) to keep them cold and safe. This includes dairy, cut fruits, seafood, and cooked foods that need refrigeration.
• Freeze TCS foods at or below 0°F (-18°C) for long-term storage.
• Store raw meats separately from cooked or ready-to-eat foods, preferably on lower shelves, to prevent cross-contamination from drips.
• Maintain hot TCS foods at or above 135°F (57°C) when holding for service.
• Limit the time TCS foods spend in the temperature danger zone of 41°F to 135°F (5°C to 57°C) to no more than 2 hours at a time (maximum cumulative 4 hours).
• Use proper cooling techniques, such as dividing large amounts of hot food into shallow containers, to cool from 135°F to 70°F within 2 hours and then from 70°F to 41°F within 4 hours.
• Store TCS foods in a clean, dry, sanitary place away from contamination risks.
• Label and date stored TCS foods using FIFO (First In, First Out) method to avoid using expired items.

In summary, TCS foods must be stored in refrigerators or freezers at the proper temperatures depending on the food type, kept hot if serving warm, and handled to minimize time in unsafe temperature ranges to ensure safety.