TCS food preheated for hot-holding must reach what temperature?

For TCS (Time/Temperature Control for Safety) food that is preheated for hot-holding, it is essential to bring the food to a temperature of 165°F (74°C) for a minimum of 15 seconds. This temperature ensures that harmful bacteria are effectively destroyed, thereby reducing the risk of foodborne illness.

Reaching this specific temperature for the required time ensures that the food is safely heated to a level that protects public health. It is important for food that will be held in a hot-holding environment, where maintaining a safe temperature is crucial to prevent the growth of pathogens that can thrive in the temperature danger zone (between 41°F and 135°F). By bringing TCS food to at least 165°F, the food is thoroughly heated, enhancing safety for consumers.