What is the minimum cooking temperature for food that will be hot-held but does not fit other categories?

The correct minimum cooking temperature for food that will be hot-held but does not fit into specific categories is 135°F. This temperature is crucial because it ensures that food is maintained at a safe level to inhibit the growth of harmful bacteria while it is being held hot for service.

Food that is held at or above this temperature will minimize the risk of foodborne illness, as it helps prevent the proliferation of pathogens that can occur in the temperature danger zone, which is typically between 41°F and 135°F. This standard is vital for operations that need to ensure food safety during service when items may be kept warm for extended periods.

While other temperatures may apply to different types of food (like poultry, ground meats, or seafood), the 135°F standard specifically addresses those items that require hot-holding without specific further requirements. Understanding this standard helps food handlers to maintain proper food safety protocols in their practices.