Hot TCS foods should be maintained at or above which temperature to ensure safety?

To ensure safety, hot Time/Temperature Control for Safety (TCS) foods should be maintained at or above 135 degrees Fahrenheit. This temperature is critical because it helps to inhibit the growth of harmful bacteria that can cause foodborne illnesses. Keeping hot TCS foods above this threshold allows for the food to remain safe for consumption while also retaining its quality.

The temperature of 135 degrees F is established by food safety standards and guidelines as it provides a sufficient margin above the danger zone, which is typically defined as the temperature range between 41 degrees F and 135 degrees F. By maintaining hot foods at 135 degrees F or higher, food establishments can effectively manage the risk of bacterial proliferation.