hot tcs food should be received at what temperature

Hot TCS (Time/Temperature Control for Safety) food should be received and then held at 135°F (57°C) or higher to stay out of the temperature danger zone and remain safe for service.

Safe temperature for hot TCS food

• Most food safety codes and training programs state that hot TCS foods must be kept at 135°F (57°C) or above during hot holding to limit bacterial growth.

• Because the temperature danger zone for TCS foods is typically defined as 41°F–135°F (5°C–57°C) , receiving hot food at or above 135°F keeps it out of that danger zone.

Practical receiving guideline

• When a delivery of hot TCS food arrives (for example, catered dishes like soups, sauces, cooked meats, rice, or pasta), it should be at least 135°F in the thickest part of the food when checked with a calibrated food thermometer before you accept it.

• If hot TCS food is below 135°F and has been in the danger zone for an unknown time, the safest practice under most regulatory guidelines is to reject the delivery or reheat rapidly to 165°F (74°C) and then hold at 135°F or above only if your local code and your HACCP procedures allow it.

Why this temperature matters

• Bacteria that cause foodborne illness grow quickly in TCS foods in the danger zone, and holding or receiving food at 135°F or hotter slows that growth to safer levels.

• TCS foods include items like cooked meat, poultry, fish, dairy dishes, cooked rice, beans, vegetables, gravies, and soups, which all require strict time and temperature control to stay safe.

Quick reference

• Hot TCS food receiving / holding temperature: ≥ 135°F (57°C).

• Danger zone: 41°F–135°F (5°C–57°C) – keep TCS foods out of this range as much as possible.

Always follow your local health department or ServSafe-based rules, but in modern guidelines the key number for hot TCS food is 135°F (57°C) or higher at receiving and during hot holding.