What is the safe minimum temperature for hot holding TCS foods?

The safe minimum temperature for hot holding time-temperature control for safety (TCS) foods is 140°F. This temperature is crucial for preventing the growth of harmful bacteria and ensuring food safety. TCS foods are those that require specific temperature control to limit the growth of microorganisms and to keep the food safe for consumption.

When hot holding food, it is essential to maintain the temperature at 140°F or higher to ensure that pathogens do not proliferate. This is a standard requirement aligned with food safety guidelines, as keeping food above this temperature helps to reduce the risk of foodborne illness. Other options are either below this safe threshold or do not provide sufficient protection against bacterial growth. Therefore, maintaining the temperature at or above 140°F is vital in a food service environment to protect the health and safety of consumers.