What is the minimum hot holding temperature for food safety?

The minimum hot holding temperature for food safety is 135°F. This temperature is critical because it helps to prevent the growth of harmful bacteria that can cause foodborne illnesses. When food is held at temperatures below this threshold, it can enter the "danger zone," which ranges from 41°F to 135°F, where bacteria multiply rapidly.

Maintaining food at or above 135°F ensures that it remains safe for consumption during holding and serving. This requirement aligns with food safety guidelines that protect public health by controlling temperature as a key factor in managing food safety risks. While other temperatures listed might be relevant for different cooking or cooling practices, 135°F is the minimum specifically set for hot holding to ensure food safety.