The temperature for hot-holding TCS foods should be at least?

The correct temperature for hot-holding TCS (Time/Temperature Control for Safety) foods is at least 135°F (57°C). Maintaining this temperature is essential to ensure that these foods remain safe for consumption by preventing the growth of pathogens that can cause foodborne illnesses.

When TCS foods are held at temperatures lower than 135°F, they become susceptible to the rapid growth of harmful microorganisms. The U.S. Food and Drug Administration (FDA) has established this minimum temperature to provide a sufficient margin of safety, ensuring that the foods retain their safety and quality during holding periods.

In practice, this means that if you are serving foods that fall into the TCS category—such as meats, poultry, dairy products, and cooked vegetables—you must ensure they are kept at or above 135°F to minimize any risk to health and safety.