Final answer:
TCS foods should be checked at least every two hours to ensure they are stored below 4°C (40°F) or above 60°C (140°F). Cooked foods should reach at least 74°C (165°F) to ensure food safety.
Step-by-step explanation:
The internal temperature of Time/Temperature Control for Safety (TCS) foods should be checked regularly to ensure they are stored at safe temperatures to prevent the growth of bacteria and other microorganisms that can cause foodborne illness. TCS foods should be kept either below 4°C (40°F) or above 60°C (140°F). When cooking, foods like meats should reach a higher internal temperature, often at least 74°C (165°F), to properly kill bacteria such as Clostridium botulinum whose spores can survive at lower temperatures. A food safety thermometer should be used to measure these temperatures accurately. In terms of frequency, hot foods should be checked at least every two hours to ensure they maintain the correct holding temperature, as bacteria multiply most rapidly between 4°C and 60°C (40°F and 140°F).