What is the ideal temperature range for holding hot food?

The ideal temperature for holding hot food is above 140°F (60°C). This temperature range ensures that food remains safe from bacterial growth, which can occur at temperatures below this threshold. When food is held at temperatures of 140°F and higher, it falls within the hot holding range that is generally accepted in food safety guidelines.

Holding food at temperatures below 140°F can lead to the rapid growth of harmful bacteria, potentially resulting in foodborne illnesses. Therefore, maintaining foods at temperatures above 140°F is essential for health and safety in food service operations. This is why the choice stating "Above 140°F (60°C)" is correct, as it reflects the established safe temperature for keeping hot food.

Options that suggest lower temperatures fail to provide the necessary heat to deter bacterial growth, while the option above 160°F, though still safe, is not typically specified as an ideal holding temperature for hot food since it may dry out or overcook certain types of dishes. The range of 130°F to 150°F (54°C to 66°C) does not effectively meet the safety standard necessary for hot food holding either.