TCS Foods must be held under mechanical refrigeration at or below which temperature?

TCS (Time/Temperature Control for Safety) foods are those that require specific time and temperature controls to prevent the growth of foodborne pathogens. The correct temperature for holding TCS foods under mechanical refrigeration is at or below 41°F. This temperature is essential for slowing down the growth of bacteria and ensuring food safety.

Storing TCS foods above this temperature, such as 50°F or 60°F, increases the risk of bacterial growth, which could lead to foodborne illnesses. Additionally, while 32°F is a temperature at which food can be frozen and is below the freezing point, it is not the required holding temperature for TCS foods, as freezing can affect the texture and quality of certain items. Therefore, maintaining the proper refrigeration temperature at or below 41°F is critical for food safety and quality management.