California eFoodHandlers Practice Exam

Which of the following is a commonly recommended temperature for hot food holding?

1. 130°F (54°C)

2. 140°F (60°C)

3. 165°F (74°C)

4. 180°F (82°C)

The correct answer is: 140°F (60°C)

A commonly recommended temperature for hot food holding is indeed 140°F (60°C). This temperature helps ensure that food remains safe to eat by inhibiting the growth of harmful bacteria. The USDA and food safety guidelines typically recommend that hot foods should be kept at or above this temperature to prevent foodborne illnesses. Maintaining food at 140°F preserves its quality and safety, especially during service or display. It is important as this temperature does not allow pathogenic microorganisms to thrive, which can occur if the food drops below 140°F. The other temperature options may seem reasonable but fall outside the commonly accepted guidelines for hot food holding. For instance, while 165°F is often referenced for cooking certain types of food to kill pathogens, it is not a holding temperature. Similarly, while 180°F might be suitable for some specific cooking methods, it is not necessary and can lead to food dryness or overcooking in a holding scenario. Meanwhile, 130°F is below the recommended threshold and could allow bacteria to multiply, compromising food safety.