Final answer:
Cold TCS food should be held at a maximum internal temperature of 41 degrees F to ensure food safety and prevent bacterial growth.
Step-by-step explanation:
The maximum internal temperature at which cold Time/Temperature Control for Safety (TCS) food should be held is 41 degrees F. To prevent foodborne illness caused by bacterial growth, it's essential to keep cold TCS food at or below this temperature.
TCS foods are items that require time and temperature control to limit pathogen growth or toxin production. The Food and Drug Administration (FDA) specifies this temperature threshold in its Food Code, and adhering to it is crucial for food safety.
Cold TCS (Time/Temperature Control for Safety) food refers to perishable food items that require temperature control to prevent the growth of bacteria and ensure food safety.
According to food safety guidelines, cold TCS food should be held at or below 41 degrees F (5 degrees C) to prevent microbial growth. This temperature range inhibits bacterial metabolism and slows down the growth of microorganisms significantly.