What temperature should cold TCS foods be kept at?

Cold TCS (Time/Temperature Control for Safety) foods should be kept at a temperature of 41°F (5°C) or lower to ensure food safety. This temperature range is critical in inhibiting the growth of pathogens that can cause foodborne illnesses. Keeping TCS foods at or below this temperature minimizes the risk of bacteria multiplying rapidly, especially in foods that support their growth, such as dairy products, meats, and cooked vegetables.

Maintaining cold TCS foods at this temperature helps comply with food safety regulations and standards established by health authorities, which are designed to protect consumers by minimizing food safety risks. Temperature control is an essential part of food safety management practices in commercial food service operations.