What is the maximum temperature at which TCS food can be cold-held for service?

The maximum temperature at which TCS (Time/Temperature Control for Safety) food can be cold-held for service is 41°F. This temperature is crucial for preventing the growth of pathogenic bacteria that can cause foodborne illnesses. TCS foods are those that require strict temperature control to remain safe, such as dairy products, meat, and prepared meals.

Maintaining TCS food at 41°F or below slows down bacterial growth significantly, as most harmful bacteria thrive in temperatures above this threshold. By adhering to this temperature guideline, food service establishments can ensure a higher level of food safety and minimize the risk of spoiling or contamination, which can lead to serious health risks for consumers.