Final answer:
The minimum internal temperature for products in a holding oven is typically 140°F or higher to prevent microbial growth and reduce the risk of foodborne illnesses.
Step-by-step explanation:
The minimum internal temperature for products in a holding oven is typically 140°F (60°C) or higher. This temperature is important to prevent microbial growth and reduce the risk of foodborne illnesses.
According to the United States Department of Agriculture (USDA), keeping foods within a temperature range of 140°F to 165°F (60°C to 74°C) is considered safe. This temperature range inhibits bacterial growth and helps maintain food quality.
It is important to use a food thermometer to accurately measure the internal temperature of foods and ensure they reach the appropriate temperature for safety.