At what minimum temperature should hot TCS (Time/Temperature Control for Safety) food be held to ensure safety and prevent the growth of harmful microorganisms?

• A. 50 °C
• B. 63 °C
• C. 57 °C
• D. 70 °C

Answer: (B)

Verified step by step guidance

1. Understand that TCS (Time/Temperature Control for Safety) foods require specific temperature controls to prevent the growth of harmful microorganisms that can cause foodborne illness.
2. Recall that hot TCS foods must be held at a temperature high enough to inhibit bacterial growth, typically above a certain minimum temperature.
3. Identify the commonly accepted minimum temperature for holding hot TCS foods, which is based on food safety guidelines such as those from the FDA Food Code.
4. Recognize that the minimum safe holding temperature for hot TCS foods is 63 °C (145 °F), which prevents the growth of most pathogens.
5. Conclude that to ensure safety and prevent microbial growth, hot TCS foods should be held at or above 63 °C.