True or False: Hot TCS food must be held at an internal temperature of 120°F (49°C) or higher.

Hot TCS (Time/Temperature Control for Safety) food must be maintained at an internal temperature of 135°F (57°C) or higher to prevent bacterial growth and ensure food safety. The threshold of 120°F (49°C) is insufficient, as it does not effectively inhibit the growth of harmful bacteria, which can proliferate in the temperature danger zone between 41°F (5°C) and 135°F (57°C).

Maintaining safe temperatures is critical, especially when serving foods that are prone to contamination. By adhering to the proper temperature guidelines, food service establishments can effectively reduce the risk of foodborne illnesses and protect the health of consumers. Therefore, the statement is false, as the required temperature for holding hot TCS food is indeed higher than 120°F.