What is the minimum temperature for receiving hot TCS food?

The minimum temperature for receiving hot time-temperature control for safety (TCS) food is 135°F. This temperature ensures that the food is safe for consumption and has been maintained at a safe heat level to inhibit the growth of pathogens.

Receiving TCS food at this temperature is crucial because it helps verify that the food has been transported and stored correctly. If food is received below this temperature threshold, there's a risk that harmful bacteria could multiply, leading to foodborne illness.

It's important to note that while other temperatures listed might seem acceptable, they do not meet the recommended minimum standard established by food safety guidelines. Keeping hot TCS food at or above 135°F protects public health and maintains the quality of the food being served.