What is the recommended minimum holding temperature for hot foods?

The recommended minimum holding temperature for hot foods is 135°F. This temperature is crucial because it ensures that foods are kept hot enough to prevent the growth of harmful bacteria during holding before serving. When food is maintained at this temperature or above, it reduces the risk of foodborne illnesses caused by pathogens that thrive in the temperature danger zone, which is typically between 41°F and 135°F.

Holding food at 135°F or higher allows for a safe margin that helps maintain food quality and reduces the risk of spoilage. While the other temperatures listed may be applicable in certain contexts, they do not align with the established food safety guidelines specifically recommending the holding temperature of 135°F for hot foods.