Final answer:
The minimum internal temperature for transporting hot TCS food and hot holding TCS food items is 135°F or above.
Step-by-step explanation:
The minimum internal temperature for transporting hot TCS (Time/Temperature Control for Safety) food and hot holding TCS food items is 135°F (57°C) or above.
To ensure food safety, hot TCS food should be kept at or above this temperature in order to prevent bacterial growth. Examples of hot TCS food items include cooked meats, soups, and gravies.
It is important to use a food thermometer to accurately check the temperature of hot TCS food items to ensure they are being transported and held at the proper temperature.
Failure to control the temperature of hot TCS food can lead to the rapid multiplication of microorganisms and increase the risk of foodborne disease.