What is the minimum temperature for TCS hot holding?

The minimum temperature for Time/Temperature Control for Safety (TCS) hot holding is indeed 135 degrees Fahrenheit. This temperature helps to prevent the growth of harmful bacteria in foods that require temperature control to remain safe for consumption. When food is held at or above this temperature, it minimizes the risk of foodborne illnesses.

Maintaining food at 135 degrees Fahrenheit or higher ensures that pathogens cannot proliferate, making it a critical standard in food safety practices, particularly in food service settings. Foods held at lower temperatures pose a greater risk because they may allow bacteria to grow quickly, especially if they remain in the "danger zone" between 41 degrees and 135 degrees. This knowledge is essential for anyone working with food to ensure the safety of the meals served.