What is the maximum allowed temperature for storing cold TCS foods?

The maximum allowed temperature for storing cold TCS (Time/Temperature Control for Safety) foods is 41°F or lower. This standard is crucial because TCS foods are those that are susceptible to spoilage and can support the growth of harmful bacteria if not kept at appropriate temperatures.

Maintaining cold TCS foods at or below 41°F helps prevent the growth of pathogens such as Salmonella, Escherichia coli (E. coli), and Listeria monocytogenes, which can multiply rapidly in warmer conditions. The 41°F threshold is based on Food and Drug Administration (FDA) recommendations and serves as a critical control point in food safety management.

Keeping these foods at a temperature that exceeds 41°F increases the risk of foodborne illness, which is why regular monitoring and proper refrigeration practices are essential for food safety in any operation handling TCS foods.