What is the safe holding temperature for hot foods?

The safe holding temperature for hot foods is 135°F (57°C) or higher. This temperature is critical for preventing the growth of harmful pathogens that can lead to foodborne illness. When hot foods are kept at or above this temperature, it ensures that any bacteria that might have been present during cooking are not able to multiply to dangerous levels.

Holding temperatures below 135°F (57°C) allow bacteria to grow, making the food unsafe to eat. While temperatures higher than this can enhance food safety further, they are not required for safe holding. Therefore, the choice of 135°F recognizes a balance between ensuring foods stay safe while also being practical in terms of food serving and equipment capabilities.

It's important to maintain this standard in food service and preparation settings to protect public health effectively. Other temperature options listed either do not meet the minimum safe standard for holding hot foods or are unnecessarily high for the safety requirements.