At what temperature must hot TCS food be stored to keep it safe?

Question

BlackTom AI · Accepted Answer

The question asks about the safe holding temperature for hot TCS (time/temperature control for safety) food. 
Since no answer options are provided, I can only address the standard safety guidance and the given correct answer. 
Food safety guidelines require hot-held TCS foods to be kept at 135°F (57°C) or higher to prevent the growth of harmful bacteria. This threshold is chosen because at or above 135°F, the environmental conditions are typically inhospitable for common foodborne pathogens, reducing risk during service. 
If an option list were present, any choice stating a temperature below 135°F would be incorrect because it would allow bacterial growth in many foods held for service. Conversely, any option that states 135°F (57°C) or higher would be aligned with the standard rule for hot holding. 
One common misconception is that only the final internal cooking temperature matters; however, for hot holding, maintaining the temperature during storage and service is crucial, which is why 135°F or above is required. 
Another pitfall is mixing Celsius and Fahrenheit without conversion cues; the authoritative guideline specifies both to accommodate different units, reinforcing that 57°C (135°F) is the correct holding temperature. 
In summary, the standard control point for keeping hot TCS foods safe during holding is 135°F (57°C) or higher, ensuring a temperature barrier against bacterial growth during service.

11:709:301:01 FOOD SAFETY & SANITN Quiz ServSafe PPT 7

At what temperature must hot TCS food be stored to keep it safe?

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