What temperature should TCS foods be maintained at for hot holding?

TCS (Time/Temperature Control for Safety) foods need to be held at a temperature that minimizes the growth of pathogenic bacteria, which can lead to foodborne illnesses. The correct temperature for hot holding of TCS foods is 135 degrees Fahrenheit or higher.

Maintaining foods at this temperature ensures that the food remains safe for consumption during service, as it inhibits the growth of bacteria that thrive in the temperature danger zone (between 41 degrees and 135 degrees). Holding TCS foods at temperatures below this threshold can allow harmful microorganisms to multiply quickly, leading to an increased risk of foodborne illness.

Keeping foods at or above 135 degrees helps ensure that they are safe to eat, while also preserving their quality and palatability. Holding temperatures more stringent than 135 degrees, while still safe, can lead to overcooking or drying out certain foods, which is why the standard is set at this point for effective hot holding.