When serving hot food, it should never reach a temperature
below what?
Answer: When serving hot food, it should never be allowed to drop below the
temperature of 140°F or 60°C to prevent the growth of harmful bacteria.
Hot food should be held above this temperature until it is ready to be served.
This temperature range is known as the "danger zone" for bacterial growth,
below 140°F or 60°C and above 40°F or 4°C.
If food is allowed to drop below 140°F or 60°C, bacteria can start to multiply
rapidly, potentially leading to foodborne illness. To prevent this, hot food
should be stored and served at a safe temperature, either by using a hot
holding device, such as a warming tray, or by reheating the food to 165°F or
74°C if it has cooled below the safe temperature.
It is important to also regularly check the temperature of the food, using a food
thermometer, to ensure that it remains at a safe temperature throughout
service.