How should hot foods be stored for service?

To ensure food safety and quality, hot foods should be stored in warming units set to maintain a temperature of 135°F or above. This is crucial because keeping hot foods at or above this temperature helps prevent the growth of harmful bacteria that can cause foodborne illnesses.

When foods are stored below 135°F, they enter a "danger zone" where bacteria can thrive. Option C emphasizes the importance of keeping food in a controlled heating environment, which is specifically designed to maintain safe serving temperatures.

In contrast, other options suggest storing hot foods at inadequate temperatures or locations that do not ensure consistent heat, increasing the risk of food safety issues. Such practices could lead to food becoming unsafe for consumption, so adherence to proper temperature guidelines is essential for public health and safety when serving food.