Michigan Food Safety Management Practice Test

What temperature should TSC foods be kept at to ensure safety?

1. 120°F or higher

2. 135°F or higher

3. 150°F or higher

4. 165°F or higher

The correct answer is: 135°F or higher

TSC (Time/Temperature Control) foods must be kept at a temperature above 135°F to ensure safety. This temperature is critical because it inhibits the growth of harmful bacteria that can cause foodborne illnesses. Foods stored at or above this temperature help maintain their safety during holding and serving, preventing the conditions that promote the proliferation of pathogens. In certain contexts, foods like cooked meats or poultry may need to reach even higher temperatures to be safe when initially cooked (from 150°F to 165°F, for example). However, when it comes to maintaining safety during service or holding, 135°F acts as a benchmark for preventing bacterial growth while also preserving food quality and palatability. Maintaining this temperature helps ensure food safety practices are followed and protects consumers from potential health risks.