What is the minimum holding temperature for hot food?

The minimum holding temperature for hot food is 135°F. Keeping food at or above this temperature helps to prevent bacterial growth and ensure that food remains safe to consume. When food is held at temperatures below this threshold, it can enter what is known as the "temperature danger zone," which ranges from 41°F to 135°F. Within this zone, bacteria can multiply rapidly, increasing the risk of foodborne illnesses.

Maintaining food at the correct holding temperature is crucial for food safety. At 135°F and above, most harmful bacteria are unable to grow, ensuring that the food remains safe for your guests. It's important to regularly check and monitor temperature settings, particularly in commercial kitchens, to uphold safety standards and comply with food safety regulations.