Texas Food Safety Managers Practice Test

Hot holding equipment must be capable of maintaining time/temperature control for safety (TCS) food at an internal temperature of at least what?

1. A. 135°F

2. B. 120°F

3. C. 130°F

4. D. 140°F

The correct answer is: A. 135°F

Hot holding equipment is critical in maintaining the safety of time/temperature control for safety (TCS) foods, which are foods that require specific temperature conditions to prevent the growth of harmful bacteria. The effective internal temperature for hot holding is set at a minimum of 135°F. This temperature is important because it ensures that the food remains above the safe temperature threshold needed to inhibit the growth of pathogenic microorganisms during hold time. Holding TCS foods at 135°F or higher provides a safeguard against foodborne illnesses, especially when serving foods that have been cooked and need to be kept warm until served. This practice aligns with regulatory standards and best practices in food safety that are designed to protect public health. Other temperature options listed, such as 120°F, 130°F, and 140°F, do not meet the minimum requirement established for safe hot holding, potentially leading to conditions conducive to the growth of harmful bacteria if foods are kept at those temperatures.