Final answer:
Hot, potentially hazardous food should be held at a safe temperature above the bacterial growth danger zone. The correct temperature for safely holding hot food is 74°C (165°F) to prevent foodborne illness.
Step-by-step explanation:
The question is related to the safe holding temperature for hot potentially hazardous food. According to food safety guidelines, perishable foods that are left within the temperature danger zone of 4 to 60 degrees Celsius (40 to 140 degrees Fahrenheit) for more than two hours pose a risk due to rapid bacterial growth.
Therefor to maintain food safety and prevent the proliferation of bacteria hot foods should be held at a temperature higher than this danger zone.
The correct holding temperature for hot food to be considered safe is 74°C (165°F).
This temperature ensures that food stays out of the danger zone and minimizes the risk of harmful bacteria multiplying to unsafe levels.