What is the minimum hot holding temperature for food?

The minimum hot holding temperature for food is 135 °F. This temperature is critical for ensuring food safety, as it helps prevent the growth of pathogens that can cause foodborne illnesses. When food is held at temperatures below this threshold, it enters the danger zone where bacteria can multiply rapidly, leading to potential health risks for consumers.

Holding food at 135 °F or higher ensures that any harmful microorganisms present are kept at bay, allowing the food to remain safe for consumption during service. This practice is fundamental in food establishments to maintain a high standard of food safety and sanitation. Adhering to this guideline not only safeguards public health but also complies with food safety regulations and standards established by health departments and the food service industry.