If a TCS food will be hot-held for service, what is the minimum internal temperature that this food must maintain while being held?
A. 145°F
B. 41°F
C. 165°F
D. 135°F
Answer:D
If a TCS food will be hot-held for service, what is the minimum internal temperature that this food must maintain while being held?
A. 145°F B. 41°F C. 165°F D. 135°F
Explanation: 135°F is the ideal temperature for TCS food to be maintained. And in case the food decreases to the temperature of below 135°F for 4 hours or more, it should be thrown out. Your operation should establish policies to check the temperature of hot-held foods at least every 4 hours. And if after checking the food every 4 hours it’s found to be below 135°F it should be thrown out. This is because the food could have been below 135°F for the entire 4 hours. But in case your facility decides to check the temperature every 2 hours and it seems to be below the temperature of 135°F, there is time for corrective action. The food could be quickly reheated back to 135°F and still be safe to eat.