What is the minimum hot holding temperature above which hot foods should be kept?

• A. 60°C
• B. 66°C
• C. 70°C
• D. 63°C

Answer: (D)

Keeping hot foods hot is about preventing bacterial growth by staying out of the danger zone. The danger zone for most foodborne pathogens is roughly from 5°C up to 60°C, so the aim is to hold cooked foods at temperatures higher than this range. The minimum hot-holding temperature used in standard food safety guidance is 63°C, so foods should be kept at 63°C or above. This level is low enough to be practical for serving, but high enough to inhibit rapid bacterial growth. Use a calibrated thermometer to check the center of the dish, and reheat any item that falls below 63°C before serving. Higher temperatures like 66°C or 70°C are also safe, but they aren’t the required minimum.