What is the maximum hot holding temperature for TCS foods?

The maximum hot holding temperature for Time/Temperature Control for Safety (TCS) foods is indeed 135°F (57°C) or higher. This temperature is crucial for maintaining the safety and quality of TCS foods, which are prone to rapid bacterial growth if not kept at the proper temperatures.

Holding TCS foods at or above this temperature ensures that pathogens that could cause foodborne illness do not have the opportunity to multiply. The U.S. Food and Drug Administration (FDA) Food Code specifies that foods must be held at a minimum internal temperature of 135°F to safely prevent the growth of harmful microorganisms.

In contrast, temperatures below this threshold can lead to increased risks of foodborne illnesses, as bacteria may thrive in the "danger zone" between 41°F (5°C) and 135°F. Therefore, it's essential to maintain hot holding equipment at least at 135°F to ensure food safety in commercial foodservice operations.