What is the minimum holding temperature for hot foods?

The minimum holding temperature for hot foods is set at 135°F to prevent the growth of harmful bacteria and ensure food safety. This temperature is recognized by food safety guidelines, such as those from the Food and Drug Administration (FDA) and various health departments. Holding food at or above this temperature helps to keep it safe for consumption by inhibiting the growth of pathogens that can cause foodborne illnesses.

Holding food at temperatures lower than 135°F can allow harmful microorganisms to proliferate, increasing the risk of foodborne illness for consumers. Therefore, it's crucial to maintain hot foods at this minimum temperature during service to ensure they remain safe and enjoyable to eat.