Under what temperature can TCS foods be safely kept for up to 6 hours?

Keeping TCS (Time/Temperature Control for Safety) foods below 70°F for up to 6 hours is aligned with food safety guidelines, as it helps prevent the growth of harmful bacteria that can cause foodborne illnesses. TCS foods are those that are more prone to contamination due to their characteristics, such as moisture content and pH levels, which provide an ideal environment for bacteria to thrive. When these foods are maintained at temperatures above 70°F, the risk of pathogenic bacteria multiplication increases significantly.

Storing TCS foods at or below 70°F allows them to remain in a safe temperature range, minimizing the risk of foodborne pathogens developing. This practice is critical in managing food safety, especially in environments where food is prepared and served, such as coffee shops and restaurants, to ensure the health and safety of customers. Therefore, operating under the guideline of keeping TCS foods below 70°F for a limited time helps maintain food safety standards effectively.