Which of the following cooking temperatures is required for hot holding of TCS foods?

Hot holding of TCS (Time/Temperature Control for Safety) foods is crucial for preventing bacterial growth and ensuring food safety. The required temperature for hot holding is 135°F, which is established as the minimum to maintain food at a safe temperature where pathogens are inhibited, thereby reducing the risk of foodborne illnesses.

Cooking foods to 135°F prevents the growth of harmful microorganisms that thrive in the temperature danger zone (between 41°F and 135°F). Keeping food above this temperature helps to ensure that both the food quality and safety are maintained during service. Therefore, maintaining hot-held foods at 135°F or higher is essential, particularly in food service environments where foods are held for extended periods before serving.

The other temperatures listed are either below or above this threshold, which do not align with the best practices for hot holding TCS foods. Keeping food at any temperature lower than 135°F may risk food safety.