What is the temperature requirement for hot holding areas for food?

The temperature requirement for hot holding areas for food is set at a minimum of 135 degrees Fahrenheit. This temperature ensures that food is kept at a safe level to prevent the growth of harmful bacteria that can occur when food is not held at the correct temperature. Maintaining food above this threshold is essential to keep it safe for consumption, particularly in settings such as buffets, catering services, and food service operations.

When food is held at temperatures lower than 135 degrees Fahrenheit, it can enter the temperature danger zone, which typically ranges from 41 degrees Fahrenheit to 135 degrees Fahrenheit. In this zone, foodborne pathogens can proliferate, increasing the risk of foodborne illness. Therefore, adhering to the requirement of keeping hot-held food above 135 degrees is crucial for food safety practices in any food-related environment.