What is the maximum temperature at which cold TCS food should be received (not including shellfish, shell eggs, and milk)?

Cold TCS (Time/Temperature Control for Safety) food should be received at a maximum temperature of 41°F. This temperature helps to ensure that the growth of harmful microorganisms is minimized, as they can proliferate at temperatures above this threshold. The 41°F guideline is supported by food safety regulations and best practices, reflecting the importance of maintaining food within safe temperature ranges during the entire storage and transportation process.

Receiving cold TCS food at a higher temperature, such as 45°F or above, increases the risk of bacterial growth, which can lead to foodborne illnesses. Therefore, maintaining strict adherence to the 41°F standard is critical for ensuring food safety in any food service operation.