What is the safe temperature range for holding hot food?

The safe temperature range for holding hot food is crucial for preventing foodborne illnesses. Holding hot food at a temperature of 135°F (57°C) or higher is the standard recommended guideline in food safety practices. This temperature is high enough to inhibit the growth of bacteria that can cause foodborne illnesses while still maintaining food quality.

At this temperature, proteins in the food will remain safe for consumption, effectively reducing the risk of pathogen growth. It’s important to regularly check food temperatures in holding units to ensure they are above this threshold, as even a slight drop can create safety concerns.

Other temperature values, while they may also be safe, do not reflect the accepted minimum standard set by food safety guidelines, which is why holding food at 135°F is recognized as the baseline requirement.