Final answer:
Hot TCS food should be held at a minimum temperature of 60 degrees Celsius or 140 degrees Fahrenheit to ensure food safety and inhibit bacterial growth.
Step-by-step explanation:
Hot TCS food, which stands for Temperature Control for Safety, should be held at a minimum temperature of 60 degrees Celsius or 140 degrees Fahrenheit. This temperature is necessary to inhibit the growth of bacteria and other microorganisms that can make the food unsafe to eat.
Keeping food at this minimum temperature ensures that any potential pathogens are killed, reducing the risk of foodborne illnesses. It is important to use a thermometer to accurately measure the temperature of the food and maintain it within the safe range.