Certainly! Let's delve into the problem with a step-by-step approach to determine the correct minimum temperature at which hot Time/Temperature Control for Safety (TCS) foods must be held.
Question:
Hot TCS foods must be held at a temperature of at least:
a) \( 130^{\circ} F (54^{\circ} C) \)
b) \( 135^{\circ} F (57^{\circ} C) \)
c) \( 145^{\circ} F (63^{\circ} C) \)
d) \( 165^{\circ} F (74^{\circ} C) \)
Solution:
1. Understanding TCS Foods: Time/Temperature Control for Safety (TCS) foods are items that require certain time and temperature parameters to be safe from harmful microbial growth. Holding these foods at appropriate temperatures is critical for food safety.
2. Given Options: We have four temperature options in both Fahrenheit and Celsius. We need to choose the minimum temperature required to keep TCS foods safe.
- Option a) \( 130^{\circ} F (54^{\circ} C) \)
- Option b) \( 135^{\circ} F (57^{\circ} C) \)
- Option c) \( 145^{\circ} F (63^{\circ} C) \)
- Option d) \( 165^{\circ} F (74^{\circ} C) \)
3. Identifying the Correct Temperature: Based on the requirements for food safety, keeping hot TCS foods at a minimum temperature ensures they remain safe from bacterial growth. The industry standard specifies a minimum holding temperature that should be maintained.
4. Correct Answer Analysis:
- The temperature of \( 130^{\circ} F (54^{\circ} C) \) is often not sufficient for ensuring the safety of most hot TCS foods.
- The temperature of \( 135^{\circ} F (57^{\circ} C) \) aligns with commonly accepted standards for the minimum temperature to hold hot TCS foods safely.
- Higher temperatures such as \( 145^{\circ} F (63^{\circ} C) \) and \( 165^{\circ} F (74^{\circ} C) \) provide greater safety margins but are more than the minimum requirement.
Hence, the minimum temperature to safely hold hot TCS foods is \( 135^{\circ} F (57^{\circ} C) \).
Therefore, the correct option is:
[tex]\[ \boxed{b) 135^{\circ} F (57^{\circ} C)} \][/tex]
