At what temperature should hot TCS (Temperature Control for Safety) foods be received?

Hot TCS (Temperature Control for Safety) foods should be received at temperatures above 135°F. This temperature is crucial because it helps to prevent the growth of harmful bacteria, ensuring the safety and quality of the food. Maintaining this temperature threshold allows for safe handling and keeps food out of the danger zone, which is between 41°F and 135°F, where pathogens can thrive.

Receiving hot foods at temperatures lower than 135°F could compromise food safety, exposing consumers to potential foodborne illnesses. Therefore, the requirement to receive hot TCS foods above 135°F is an important regulation in food safety practices to ensure that food is safe for consumption and has been properly handled.