What is the maximum allowable temperature for hot food during service?

The maximum allowable temperature for hot food during service is 135°F. This temperature ensures that food remains safe for consumption and helps to prevent the growth of harmful bacteria. Keeping hot food at this minimum temperature allows for effective control of foodborne pathogens, as many bacteria will not multiply rapidly at temperatures above 135°F.

Maintaining food at this temperature throughout service helps ensure that it remains safe for customers. Higher temperatures, like 145°F or 165°F, while still safe, are not required for holding hot food during service, which is why 135°F is the minimum standard set by many food safety guidelines. Keeping food at temperatures lower than this can increase the risk of foodborne illness, as pathogens may grow rapidly in the temperature danger zone, which is typically defined as between 41°F and 135°F. That's why it's critical for food service operations to adhere to this guideline to protect public health.