What temperature must temperature control for safety food (TCS) be kept at in refrigerators to ensure safety?

Temperature control for safety (TCS) foods must be kept at 41°F or below in refrigerators to prevent the growth of harmful bacteria. This temperature is critical because it falls within the safe zone recommended by health authorities, which minimizes the risk of foodborne illnesses. Keeping TCS foods at or below this temperature slows down the growth of microorganisms that can spoil food and cause disease.

The refrigeration temperature of 41°F is specifically regulated in food safety practices to ensure that perishable items such as meats, dairy, and certain fruits and vegetables remain safe for consumption. Other temperatures listed, such as 32°F, while acceptable for freezing food, do not adequately account for the varied sensitivity of different TCS foods to spoilage and pathogenic growth. Higher temperatures such as 50°F and 60°F significantly increase the risk of bacterial proliferation, making them unsafe for storing TCS foods.