What is the minimum frequency for checking the internal temperature of TCS food when held for service?

The minimum frequency for checking the internal temperature of TCS (Time/Temperature Control for Safety) food when held for service is every four hours. This guideline is put in place to ensure that potentially hazardous foods, which can support the growth of pathogens if held at unsafe temperatures, are consistently monitored and kept within safe limits.

Checking TCS food every four hours allows food handlers to identify any temperature violations in a timely manner, ensuring that the food remains in the safe temperature zone and reducing the risk of foodborne illness. Regular monitoring helps maintain the integrity of the food being served and provides an additional level of safety assurance for both staff and customers. This practice is essential in maintaining food safety standards and compliance with health regulations in food service operations.