At what temperature should temperature control for safety (TCS) foods be hot held?

Temperature control for safety (TCS) foods must be hot held at a minimum temperature of 135°F or above to reduce the risk of foodborne illness. At this temperature, harmful bacteria that could cause foodborne illnesses are significantly slowed or prevented from growing.

Holding TCS foods below this temperature increases the risk that bacteria will multiply rapidly, especially in the temperature danger zone (between 41°F and 135°F). Proper hot holding ensures that foods remain safe for consumption while they are being served or displayed.

Other higher temperature options might offer an additional safety margin, but the established minimum for hot holding as per guidelines is 135°F. This balance between safety and practicality is crucial in food service to maintain quality as well as safety. Keeping foods at temperatures higher than 135°F is not necessary for safety but can help enhance the overall quality of the food being served.