When receiving TCS foods, what is a critical temperature requirement?

The critical temperature requirement for receiving Time/Temperature Control for Safety (TCS) foods is 135ºF or higher. This temperature is essential to ensure that potentially hazardous foods are kept out of the temperature danger zone, which is between 41ºF and 135ºF. When TCS foods are received at or above this temperature, it helps to prevent the growth of harmful bacteria that can cause foodborne illnesses. Maintaining this standard ensures that food remains safe for consumption during storage and service. This practice is critical in a food service environment, as it is one of the crucial steps in ensuring food safety from the moment items are delivered to the establishment.