Sanitation Certification Practice Test

What temperature should chilled foods be at or below when receiving TCS food?

1. 35°F

2. 41°F

3. 45°F

4. 50°F

The correct answer is: 41°F

When receiving time/temperature control for safety (TCS) foods, the correct temperature threshold is crucial to ensure food safety and prevent the growth of harmful bacteria. Foods that are chilled should be received at or below 41°F. This temperature helps to limit the potential for microbial growth, as many pathogens thrive at temperatures above this range. The 41°F standard reflects guidelines set by food safety authorities to mitigate the risk associated with TCS foods, which require stringent temperature controls to ensure they remain safe for consumption. By keeping these foods at or below this temperature, establishments can effectively manage food safety risks, particularly during the critical points of receiving, storage, and preparation. Temperatures above 41°F may enter a danger zone where bacterial growth can occur, thus compromising the safety of the food. Receiving TCS foods at this temperature or lower ensures compliance with food safety protocols and fosters a safer dining environment.