What is the safe temperature range for hot food holding?

The safe temperature range for hot food holding is 135°F or higher. This temperature is crucial for preventing the growth of harmful bacteria that can cause foodborne illnesses. Keeping food above this threshold ensures that any pathogens present are minimized, thus maintaining food safety.

Food that is held at temperatures below 135°F can enter the temperature danger zone, which is between 41°F and 135°F. In this zone, bacteria can grow rapidly, increasing the risk of foodborne illnesses. Therefore, it is essential to maintain hot foods at or above the minimum safe temperature of 135°F to ensure they remain safe for consumption.

By adhering to this standard, food handlers can ensure the safety and integrity of the food they serve, protecting public health and ensuring compliance with food safety regulations.