At what temperature should TCS (Time/Temperature Control for Safety) foods be stored for safety?

TCS foods, which are those foods that require time and temperature control to keep them safe, should be stored below 41°F. This temperature range helps to inhibit the growth of harmful bacteria, ensuring food safety. When TCS foods are kept at temperatures above this threshold, they may enter the danger zone where pathogens can rapidly multiply, leading to foodborne illnesses.

The critical point of 41°F is established based on food safety regulations and guidelines developed by health organizations. Storing foods at this temperature or below significantly reduces the risk of food spoilage and contamination.

Other temperature options like room temperature and above 50°F do not provide the necessary control to prevent bacterial growth, while exactly 32°F, while technically safe, is not typically the desired storage temperature for most TCS foods, which can freeze or suffer in quality at that point.