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

For transporting and hot holding TCS (Time/Temperature Control for Safety) food items, the minimum internal temperature required is 135°F. This temperature ensures that potentially hazardous foods maintain their safety by minimizing the risk of bacterial growth. TCS foods are susceptible to pathogens when they fall into the temperature danger zone, typically defined as between 41°F and 135°F. Keeping these foods at or above 135°F helps to preserve their safety during holding or transportation by inhibiting the growth of harmful microorganisms that could lead to foodborne illnesses.

Maintaining the proper temperature is crucial for food safety practices, particularly in settings like catering, food delivery, or buffets where food must be kept safe for consumer consumption over prolonged periods.