What is the optimal temperature for hot holding foods?

The optimal temperature for hot holding foods is 135°F. This temperature is essential to ensure that hot foods are kept out of the temperature danger zone, which is between 41°F and 135°F, where bacteria can grow rapidly. Maintaining hot foods at 135°F or above helps to keep them safe for consumption and prevents foodborne illnesses.

This practice aligns with health and safety standards set by food safety organizations, emphasizing the importance of keeping hot foods at this minimum temperature to ensure they remain safe until served. Keeping foods at or above 135°F also guarantees that they are served at a palatable temperature without compromising safety.

Other temperatures listed may be relevant for cooking or cooling but do not apply to the hot holding of foods.