During service, hot foods should be kept above which temperature?

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Multiple Choice

During service, hot foods should be kept above which temperature?

Explanation:
Hot foods during service need to be held at a temperature that prevents bacterial growth. The minimum safe hot-holding temperature is 63°C. Keeping food at or above this temperature slows or stops the multiplication of pathogens, reducing the risk of foodborne illness. 60°C is too low for safe hot holding, while higher temperatures like 70°C or 75°C would also be safe, the standard you must meet is to stay above 63°C.

Hot foods during service need to be held at a temperature that prevents bacterial growth. The minimum safe hot-holding temperature is 63°C. Keeping food at or above this temperature slows or stops the multiplication of pathogens, reducing the risk of foodborne illness. 60°C is too low for safe hot holding, while higher temperatures like 70°C or 75°C would also be safe, the standard you must meet is to stay above 63°C.

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