What is the maximum temperature for TCS cold holding?

The maximum temperature for Time/Temperature Control for Safety (TCS) cold holding is 41 degrees Fahrenheit. This temperature is critical because TCS foods, such as dairy, meats, and certain vegetables, are prone to bacterial growth if stored above this threshold. Keeping TCS foods at or below 41 degrees F helps ensure that harmful microorganisms do not proliferate, thus preventing foodborne illnesses.

This standard is grounded in food safety regulations to minimize the risk of food spoilage and maintain the quality of food served to the public. By adhering to this guideline, food handlers can ensure that they are providing safe food options and protecting their customers' health. In contrast, temperatures above 41 degrees Fahrenheit can allow bacteria such as Salmonella and E. coli to proliferate, increasing the risk of foodborne illnesses significantly.