ServSafe Manager Practice Exam

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At what temperature must hot TCS food be stored to keep it safe?

130°F (54°C) or higher
135°F (57°C) or higher
140°F (60°C) or higher
145°F (63°C) or higher

The correct answer is: 135°F (57°C) or higher

The correct temperature for storing hot TCS (Time/Temperature Control for Safety) food is indeed 135°F (57°C) or higher. This temperature is critical because it helps to inhibit the growth of harmful bacteria that can cause foodborne illness. When TCS foods are kept at temperatures below this threshold, they can enter the "danger zone," which typically ranges from 41°F to 135°F (5°C – 57°C). In this range, bacteria can multiply rapidly, leading to potential contamination and health risks. Maintaining hot TCS food at or above 135°F ensures that the food remains safe for consumption during holding and service. The choice of 135°F aligns with food safety guidelines established by health authorities, which focus on ensuring food is kept out of the danger zone as much as possible. Therefore, storing hot TCS foods at this temperature or higher is vital to ensuring food safety and preventing foodborne illnesses.