The minimum internal cooking temperature for hot held commercially processed, ready-to-eat food is 135°F (57°C). This temperature ensures food safety by preventing bacterial growth in the danger zone between 40°F and 140°F.
The minimum internal cooking temperature for commercially processed, ready-to-eat food that is hot held for service should be 135°F (57°C). This temperature is crucial for maintaining food safety by limiting the growth of bacteria and other pathogens that can cause foodborne illness. Specifically, maintaining food above this temperature ensures it does not linger in the 'danger zone' of 40°F to 140°F (4°C to 60°C), where bacteria multiply rapidly.
So, to preempt the risks associated with the rapid growth of microorganisms and to ensure food safety, it is essential to keep hot food at or above the minimum required temperature of 135°F (57°C) when holding it for service.