What is the maximum temperature for hot food holding according to food safety guidelines?

The maximum temperature for hot food holding according to food safety guidelines is 140°F (60°C). This temperature is crucial for preventing the growth of harmful bacteria that can thrive in food if it is held at lower temperatures for extended periods. Maintaining food at or above this temperature is essential to ensure that it remains safe for consumption.

Food safety guidelines recommend that cooked foods must be held above 140°F to inhibit the growth of pathogens that can cause foodborne illnesses. If hot food is maintained at temperatures lower than this threshold, it may enter the temperature danger zone, which ranges from 41°F to 135°F, where bacteria can multiply rapidly. Thus, holding foods at or above 140°F is a fundamental practice in food safety to ensure the health and safety of customers.