At what minimum temperature should hot TCS food be received?

Hot TCS (Time/Temperature Control for Safety) foods should be received at a minimum temperature of 135°F or above to ensure food safety. This temperature is critical because it inhibits the growth of harmful bacteria, which can thrive at lower temperatures. Receiving hot TCS foods at this temperature ensures that they have been properly cooked and held at a safe temperature during transport, maintaining their safety for consumption.

By setting the receiving temperature at 135°F, food establishments can ensure that foods that are intended to be served hot are adequately protected against potential foodborne illnesses. This practice aligns with safety guidelines that help prevent the risk of food spoilage and the proliferation of pathogens.