What is the required hot holding temperature for potentially hazardous food?

The required hot holding temperature for potentially hazardous food is set at 135 degrees Fahrenheit or higher. This temperature ensures that food remains safe for consumption while being held for service. Maintaining food at this temperature helps prevent the growth of harmful bacteria that can lead to foodborne illnesses. When food is held below this temperature, it enters the "danger zone" where bacteria can multiply rapidly, putting consumers at risk.

Holding food at 135 degrees Fahrenheit or higher is a standard safety practice in food service establishments, and it is crucial for protecting public health. By ensuring that food stays above this safe threshold, food handlers can effectively reduce the risk of foodborne pathogens and maintain food quality.