ServSafe Manager Practice Exam

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What is the minimum temperature that hot TCS food must be received at?

120°F (49°C)
135°F (57°C)
145°F (63°C)
150°F (66°C)

The correct answer is: 135°F (57°C)

The minimum temperature that hot TCS (Time/Temperature Control for Safety) food must be received at is 135°F (57°C). This temperature ensures that the food has been maintained at a safe heat level to inhibit the growth of pathogens that can cause foodborne illnesses. Receiving hot TCS food at or above this temperature indicates that proper temperature control has been observed during transportation and storage, which is crucial for food safety. Choosing a temperature lower than 135°F could potentially allow harmful bacteria to thrive, as foods can enter the temperature danger zone, which is between 41°F and 135°F. By adhering to the standard of 135°F, food handlers can be confident that the food is safe for consumption upon receipt.