What is the receiving temperature for most PHF/TCS foods?

The correct receiving temperature for most potentially hazardous foods (PHF) or time/temperature control for safety (TCS) foods is 41°F. This temperature is crucial because it helps to minimize the growth of harmful bacteria that can cause foodborne illness.

TCS foods are those that require certain temperature controls to maintain safety and include items like meats, dairy products, and cooked vegetables. When receiving these foods, it is important to keep them at or below 41°F to prevent the growth of pathogens that thrive in temperatures higher than this threshold, particularly in the danger zone of 41°F to 135°F.

Receiving foods at this lower temperature is part of the critical control measures and practices needed in food safety management, especially during the transport and receiving stages. This practice helps ensure that food remains safe for consumption and prevents health risks associated with improper food handling.