Which of the following temperatures is considered safe for hot holding food?

The correct temperature for hot holding food is 140°F. This temperature is critical because it falls within the safe zone for preventing bacterial growth in hot foods. The U.S. Food and Drug Administration (FDA) Food Code specifies that food must be heated to at least this temperature to ensure that any potential pathogens are significantly reduced and that the food remains safe for consumption.

While the correct answer states 165°F, which is typically the temperature at which many foods are cooked to eliminate pathogens, it exceeds the minimum safe holding temperature. For maintaining food safely in a hot-holding environment, 140°F is the threshold that should be adhered to.

This discrepancy highlights the importance of not only the cooking temperature but also the specific holding temperatures required to keep food safe once it has been cooked. Keeping food above 140°F during hot holding ensures that it remains out of the temperature danger zone (41°F to 135°F), thereby minimizing the risk for foodborne illnesses.