ServSafe Food Handlers Practice Exam

Cold TCS (Time/Temperature Control for Safety) foods should be received at a temperature of 41 degrees Fahrenheit or lower. This temperature is important to prevent the growth of harmful bacteria that can cause foodborne illnesses. If cold TCS food is received above 41 degrees Fahrenheit, there is an increased risk of bacterial growth, which can lead to potential food safety hazards. Therefore, it is crucial to ensure that cold TCS food is received and stored at the proper temperature to maintain food safety standards.