What is the minimum internal temperature for transporting hot TCS food and hot holding TCS food items?

The minimum internal temperature for transporting hot TCS (Time/Temperature Control for Safety) food and for hot holding TCS food items is 135°F. This temperature ensures that the food remains safe for consumption by inhibiting the growth of harmful microorganisms.

At 135°F, the food is held at a temperature that is considered safe to prevent the development of pathogens that can lead to foodborne illnesses. It is essential to maintain this temperature during both transportation and holding to ensure the safety and quality of the food being served.

Higher temperatures, such as 145°F, 155°F, and 165°F, are usually associated with cooking or reheating food but are not necessary for just holding or transporting hot TCS food, as long as it is kept above the minimum threshold of 135°F. Keeping food within the appropriate temperature range not only helps maintain its quality but also complies with food safety regulations.