ServSafe Food Protection Manager Practice Test 2026 – The Complete All-in-One Guide to Master Your Certification!

Cold TCS (Time/Temperature Control for Safety) food should be received at a maximum temperature of 41°F. This temperature helps to ensure that the growth of harmful microorganisms is minimized, as they can proliferate at temperatures above this threshold. The 41°F guideline is supported by food safety regulations and best practices, reflecting the importance of maintaining food within safe temperature ranges during the entire storage and transportation process.

Receiving cold TCS food at a higher temperature, such as 45°F or above, increases the risk of bacterial growth, which can lead to foodborne illnesses. Therefore, maintaining strict adherence to the 41°F standard is critical for ensuring food safety in any food service operation.