Final answer:
Hot TCS food should be received at 135°F (57°C) or higher to ensure safety and prevent bacterial growth that can lead to foodborne illnesses.
Step-by-step explanation:
When receiving hot Time/Temperature Control for Safety (TCS) food, it is important for food safety to ensure the food has been held at temperatures that mitigate bacterial growth. According to food safety standards, hot TCS food should be received at 135°F (57°C) or higher to ensure that any potential bacteria or microorganisms present are kept at bay, and to prevent foodborne illnesses related to improper temperature control. This safety practice aligns with the information that indicates temperatures between 40°F and 140°F (4°C and 60°C) are conducive to rapid bacterial growth, making perishable foods unsafe to consume if they remain within this range for more than two hours. Using a food thermometer is a recommended method for verifying that proper temperatures have been achieved and maintained.