What is the required holding temperature for hot food on a serving line?

The required holding temperature for hot food on a serving line is 135°F. This temperature is crucial for ensuring food safety, as it is high enough to inhibit the growth of harmful bacteria that can lead to foodborne illness. Keeping hot food at or above this temperature helps maintain the quality and safety of the food being served.

Food safety guidelines, including those from organizations such as the USDA and the FDA, emphasize the importance of maintaining this temperature to protect consumers. If food drops below this holding temperature, it becomes susceptible to bacteria growth, which can pose risks to health when consumed.

While the other temperatures listed are all feasible for different contexts regarding food safety, they do not conform to the standard for hot food holding specifically. Thus, 135°F represents the minimum required temperature to ensure that hot food remains safe for service in a food establishment.