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Question: 1 / 400

At what minimum temperature should hot TCS food be held for service?

120°F

130°F

140°F

Hot TCS (Time/Temperature Control for Safety) food must be held at a minimum temperature of 140°F to ensure safety and prevent the growth of pathogenic bacteria. Keeping TCS food at this temperature inhibits harmful bacteria from multiplying, thereby reducing the risk of foodborne illness.

Holding food below this temperature can lead to unsafe conditions where bacteria can thrive, increasing the likelihood of foodborne pathogens resulting in illness. Therefore, maintaining hot TCS food at or above 140°F is crucial for food safety and health standards in food service environments.

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160°F

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