Final answer:
Hot holding food must be maintained above 60 degrees Celsius (140 degrees Fahrenheit) to prevent the growth of harmful bacteria. Foods that remain in the temperature danger zone for over two hours should be discarded.
Step-by-step explanation:
Food that has been cooked and is being kept hot until a customer orders it is referred to as hot holding. To ensure safety and prevent the growth of microorganisms that can cause foodborne illness, it is crucial to maintain the temperature of hot-held foods above a certain threshold. According to safety guidelines, those foods must be kept at a temperature above 60 degrees Celsius (140 degrees Fahrenheit). This is because microorganisms, such as bacteria, generally multiply more rapidly at temperatures between about 4 and 60 degrees Celsius (40 and 140 degrees Fahrenheit). Failure to maintain hot food above this temperature can result in rapid bacterial growth, rendering the food unsafe to consume.
It's essential to use a food thermometer to ensure that the food reaches the appropriate temperature for hot holding. Foods that fall into temperature danger zone for more than two hours should be discarded to avoid the risk of foodborne diseases. A thermometer can also be helpful for cooking at high altitudes where water boils at a lower temperature and food cooks slower.