What is the minimum temperature to hold hot foods?

The minimum temperature to hold hot foods is 135°F (57°C). This temperature is crucial in preventing the growth of harmful bacteria that can proliferate at lower temperatures. According to food safety guidelines, foods must be maintained at or above this temperature during hot holding to ensure they remain safe for consumption.

Maintaining hot foods at or above 135°F effectively controls the risk of foodborne illnesses. Bacteria can thrive in what is often referred to as the "temperature danger zone," which ranges from 41°F to 135°F. By keeping hot foods above this threshold, you significantly reduce the opportunity for bacterial growth.

In a food service setting, it’s vital to regularly monitor the temperature of hot held foods to ensure compliance with safety standards. This practice helps to protect public health and maintain the quality of the food served.