What is the minimum temperature for TCS foods that are being hot-held for service?

The minimum temperature for Time/Temperature Control for Safety (TCS) foods that are being hot-held for service is 135°F (57°C). This temperature is crucial because it ensures that harmful microorganisms are kept at bay while the food is held for service, thus minimizing the risk of foodborne illness.

TCS foods are those that are more likely to support the rapid growth of pathogens if not handled properly. Keeping these foods at or above 135°F is essential to maintaining safety and quality before they are served to customers. This temperature is recognized by food safety standards to prevent bacterial growth.

Maintaining foods at this minimum temperature helps ensure that they remain safe for consumption over time as they are served to patrons. It is both a preventive measure and a requirement for food handlers to ensure food safety, in compliance with health regulations.