When holding food hot, what is the minimum temperature it should maintain?

The correct minimum temperature for holding hot food is 135°F. This temperature is crucial because it helps to prevent the growth of pathogens that can cause foodborne illnesses. When food is held at temperatures below this threshold, bacteria can multiply rapidly, increasing the risk of contamination and subsequent illness.

Holding food at 135°F or higher ensures that it is kept in a safe temperature zone, particularly for foods that are being kept warm for serving. This standard temperature is recognized by food safety regulations and guidelines to promote safe food handling practices in food service operations.

Maintaining this temperature also contributes to the overall quality of the food, preventing it from cooling down and possibly becoming unpalatable or unsafe. Proper employee training and monitoring of food temperature are critical to ensure compliance with this standard for food safety.