What is the maximum acceptable receiving temperature of a potentially hazardous food (PHF) / time/temperature control for safety (TCS) item?

The maximum acceptable receiving temperature for potentially hazardous foods (PHF) or time/temperature control for safety (TCS) items is 41°F. This standard is grounded in food safety guidelines to minimize the risk of foodborne illnesses. Keeping TCS foods at or below this temperature ensures that harmful bacteria that thrive in the temperature danger zone (41°F to 135°F) do not multiply to unsafe levels during transportation and delivery.

Receiving food at temperatures higher than 41°F increases the risk of bacterial growth, as many pathogens can thrive and proliferate rapidly when food is kept in the danger zone. This is especially critical in the receiving process, where temperature control is the first line of defense in ensuring food safety.

In contrast, temperatures lower than this threshold may still be acceptable for certain types of foods, but they are not universally held as the standard for all TCS items. Hence, the focus on the 41°F guideline robustly supports the overarching goal of food safety by emphasizing proper temperature management.