Answer :
Final answer:
The correct option is C. The minimum temperature for hot TCS food is 135 degrees F. It's important to use a food thermometer to regularly check the temperature of hot TCS food to ensure it remains at or above the minimum safe temperature.
Explanation:
The minimum temperature at which hot TCS (Time/Temperature Control for Safety) food should be held is 135 degrees F (57 degrees C). Hot TCS food includes cooked meats, poultry, seafood, dairy products, and other potentially hazardous foods.
These foods need to be held at a minimum temperature of 135 degrees F (57 degrees C) or above to prevent bacterial growth and reduce the risk of foodborne illness. It's important to use a food thermometer to regularly check the temperature of hot TCS food to ensure it remains at or above the minimum safe temperature.
Hot Time/Temperature Control for Safety (TCS) food should be held at a minimum temperature of 135 degrees F to prevent bacterial growth and ensure food safety.
The minimum temperature at which hot Time/Temperature Control for Safety (TCS) food should be held is 135 degrees F (C-option). TCS food needs to be kept at this temperature or above to prevent bacterial growth, which significantly increases once the temperature of the food drops below this threshold. It is important to use a reliable heat source, such as a chafing dish, warming tray, or slow cooker, to maintain the safe temperature. Perishable foods that are not held at the correct temperature can become unsafe to consume due to rapid bacterial multiplication if they are within the temperature danger zone, which is between 40 degrees F and 140 degrees F, for more than two hours.
