What is the minimum hot holding temperature for food?

The minimum hot holding temperature for food is 135°F. This temperature is crucial because it helps prevent the growth of harmful bacteria that can proliferate in food that is not kept at sufficiently high temperatures. When food is held at 135°F or above, it remains in the safe zone, ensuring that it is safe for consumption and minimizing the risk of foodborne illnesses.

By maintaining this temperature, food establishments can effectively control the safety of the food being served to customers. Temperatures below this threshold can allow bacteria to grow, increasing the risk of illness. Therefore, it's important for food workers to monitor and manage food temperatures diligently to ensure food safety standards are met.