When hot food is not served immediately, what action must be taken?

When hot food is not served immediately, it is essential to hold the food at a regulated hot temperature. This practice is critical for food safety, as maintaining food at the appropriate temperature (at or above 135°F or 57°C) helps to prevent the growth of harmful bacteria that can thrive in the 'danger zone' temperatures of 41°F to 135°F (5°C to 57°C). Proper holding not only preserves the quality and texture of the food but ensures that it remains safe for consumption when it is finally served.

Other options like keeping food at room temperature or under refrigeration are not suitable because they can lead to unsafe food conditions. Additionally, simply warming food regularly does not guarantee that it has remained at a safe temperature throughout the time it was not being served. Consistent monitoring and holding at a regulated hot temperature is the best practice for ensuring food safety and quality.