What is the minimum hot holding temperature for food on the line?

The minimum hot holding temperature for food on the line is crucial for ensuring food safety and preventing the growth of harmful bacteria. According to food safety guidelines, foods must be held at a temperature of at least 135°F. This temperature is established because it is above the temperature range in which bacteria thrive, effectively minimizing the risk of foodborne illnesses.

While 145°F and higher temperatures can provide additional safety margins, they are typically associated with cooking temperatures rather than holding temperatures. The choice of 135°F aligns with safe food holding practices and ensures that food remains safe for consumption while being served. Maintaining food at or above this temperature is essential for effective food safety management in any food service operation.