What is the required temperature for hot holding of food?

The required temperature for hot holding of food is 140°F (60°C) or above. This temperature is crucial for maintaining the safety and quality of food that is kept warm prior to serving. Holding food at this temperature helps prevent the growth of harmful bacteria that can lead to foodborne illnesses.

Food that is held below this temperature can enter what is known as the "danger zone," which is typically between 40°F (4°C) and 140°F (60°C). Within this range, bacteria can multiply rapidly, increasing the risk of food contamination. Therefore, to ensure food safety, it is vital to keep hot-held food at or above 140°F. This practice is standard in food service operations to protect the health of consumers and comply with health regulations.