What temperature should hot holding TCS foods stay above while in service?

What temperature should hot holding TCS foods stay above while in service?

• A. 145F
• B. 130F
• C. 135F
• D. 150F

Answer: (C)

Hot holding of TCS (Time/Temperature Control for Safety) foods is crucial to prevent the growth of harmful bacteria and ensure food safety. The correct temperature for hot holding TCS foods is 135°F. This temperature is established as the minimum safe temperature for maintaining hot foods, ensuring they remain above the danger zone where bacteria can proliferate. Keeping food at or above 135°F helps to protect against the growth of pathogens, thereby reducing the risk of foodborne illnesses. This standard is part of health regulations and best practices in the food service industry. Other proposed temperatures, such as 145°F or 150°F, exceed the minimum requirement but are not the standards for hot holding, causing unnecessary energy expenditure and potentially leading to overcooking or drying out the foods. Similarly, a temperature of 130°F is below the safe threshold and could allow harmful bacteria to grow, putting consumers at risk.

Hot holding of TCS (Time/Temperature Control for Safety) foods is crucial to prevent the growth of harmful bacteria and ensure food safety. The correct temperature for hot holding TCS foods is 135°F.

This temperature is established as the minimum safe temperature for maintaining hot foods, ensuring they remain above the danger zone where bacteria can proliferate. Keeping food at or above 135°F helps to protect against the growth of pathogens, thereby reducing the risk of foodborne illnesses. This standard is part of health regulations and best practices in the food service industry.

Other proposed temperatures, such as 145°F or 150°F, exceed the minimum requirement but are not the standards for hot holding, causing unnecessary energy expenditure and potentially leading to overcooking or drying out the foods. Similarly, a temperature of 130°F is below the safe threshold and could allow harmful bacteria to grow, putting consumers at risk.