Time & Temperature ControlQuestion 89 of 319
On a steam table, what is the minimum temperature at which hot TCS food must be held?
a.125°F (52°C) or above
b.120°F (49°C) or above
c.110°F (43°C) or above
d.135°F (57°C) or above
Explanation
Hot TCS food must be held at 135°F or higher to stay out of the danger zone. The temperature is checked with a calibrated probe thermometer, not the dial of the steam table. Food below 135°F must be reheated to 165°F or discarded.
Law Reference: Cal. H&S Code §114014This topic, taught in full in the Food Handler Card guide. Food Handler Card — Complete Study Guide (2026) — PDF + EPUB, $9.99 · 14-day refund →
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Related questions on this topic
- A cook reheats yesterday's chili for the lunch hot bar. To what temperature must it reach, and within what time?
- California requires a two-stage cooling process for hot TCS food. What are the two stages?
- A pot of beef stew is removed from the stove at 135°F at 2:00 PM. By what time must it reach 70°F or below to satisfy the cooling rule?
- What is the maximum cold-holding temperature for TCS food kept in a refrigerated display case?
- Which of the following is NOT considered a TCS (time/temperature control for safety) food?
- Which of the following is NOT an approved method for thawing TCS food in California?
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