What is the minimum internal cooking temperature for rice that is hot-held for service?

The minimum internal cooking temperature for rice that is hot-held for service is 135°F (57°C). This temperature is crucial because it helps to ensure that the rice is being maintained at a safe temperature to prevent the growth of any harmful bacteria that could cause foodborne illnesses.

Hot-holding rice at this temperature helps to keep it safe during service by ensuring that it remains above the temperature danger zone, which is between 41°F (5°C) and 135°F (57°C). Maintaining food at or above 135°F is particularly important for ready-to-eat foods such as rice, as this temperature minimizes the risk of pathogens multiplying while the food is held for service.

In contrast, the other temperatures listed (165°F, 145°F, and 120°F) either exceed the requirement for rice or fall below the safe holding temperature. The higher temperatures would be relevant for cooking or reheating certain types of food but are not necessary for rice in hot-holding situations. The lower temperature of 120°F is not adequate to ensure safety and could allow for the growth of bacteria. Thus, the correct temperature of 135°F is essential for maintaining food safety standards in food service.