What is the minimum internal temperature for holding cold tcs food to prevent harmful food borne pathogens from multiplying

The minimum internal temperature for holding cold TCS (time/temperature control for safety) food to prevent harmful food borne pathogens from multiplying is 41 degrees Fahrenheit or 5 degrees Celsius.  

Explanation:

Time and temperature are the main control factors for TCS food. Food borne pathogens like bacteria can grow and multiply rapidly within 15-20 minutes, when the temperature at which the food is held falls in the danger temperature zone of 41 degrees Fahrenheit (5 degrees Celsius) to 135 degrees Fahrenheit (57 degrees Celsius).

Care should be taken not to hold food in this temperature danger zone for prolonged hours to prevent contamination.

The temperature of TCS foods can be controlled by deep freezing, cold refrigeration or by simple holding. Refrigerated cold TCS foods should be held at 41 degrees Fahrenheit, frozen TCS food at 0 degrees Fahrenheit, and hot TCS food at 135 degrees Fahrenheit .

fluid balance is an aspect of the homeostasis of organisms in which the amount of water in the organism needs to be controlled, via osmoregulation and behavior, such that the concentrations of electrolytes (salts in solution) in the various body fluids are kept within healthy ranges. the core principle of fluid balance is that the amount of water lost from the body must equal the amount of water taken in.