What is an acceptable temperature range for holding hot foods?

The acceptable temperature range for holding hot foods is 135°F (57°C) or above. This temperature ensures that foods are kept out of the "danger zone," which ranges from 41°F to 135°F (5°C to 57°C). Maintaining hot foods at or above 135°F helps to prevent the growth of harmful bacteria, ensuring food safety for consumers.

Various food safety guidelines and standards, such as those from the Food and Drug Administration (FDA), emphasize this temperature to control foodborne illness risks. By holding food at this temperature, food service operations can be confident they are practicing safe food handling and serving standards.