What is the maximum temperature allowed for receiving cold TCS food?

The maximum temperature allowed for receiving cold TCS (Time/Temperature Control for Safety) food is 41°F or below. This guideline is essential for ensuring food safety and preventing the growth of harmful bacteria. TCS foods are those that require specific temperature controls to minimize the risk of foodborne illness.

When cold TCS food is received at 41°F or lower, it helps to ensure that the food stays out of the "danger zone," which is between 41°F and 135°F. In this temperature range, pathogenic bacteria can multiply rapidly, posing a significant risk to food safety. By adhering to the 41°F threshold, food handlers can maintain the integrity and safety of potentially hazardous foods, such as meats, dairy products, and prepared salads, ensuring they remain safe for consumption.

Receiving TCS food at temperatures higher than 41°F would allow for the possibility of bacterial growth, introducing a higher risk of foodborne illness. Thus, maintaining strict temperature controls is crucial in food service operations to uphold public health standards.