What temperature range is considered the safe holding temperature for hot foods, and what is the minimum internal temperature for poultry?

What temperature range is considered the safe holding temperature for hot foods, and what is the minimum internal temperature for poultry?

• A. Hot foods should be held at 120°F; poultry should reach 165°F internal.
• B. Hot foods should be held at 130°F; poultry 165°F.
• C. Hot foods should be held at 140°F or above; poultry should reach 165°F internal.
• D. Hot foods should be held at 150°F; poultry 155°F

Answer: (C)

Hot holding and poultry doneness hinge on keeping pathogens under control. Keeping hot foods at 140°F or higher prevents most bacteria from multiplying to dangerous levels during service. For poultry, reaching an internal temperature of 165°F ensures any Salmonella, Campylobacter, or other pathogens present are rapidly killed, providing a safe final product. Use a calibrated thermometer to check the thickest part of the poultry, avoiding bone for an accurate reading. The combination of 140°F or higher for hot holding and 165°F internal for poultry reflects the standard safety targets: they minimize risk during serving and after cooking. Lower holding temperatures or insufficient poultry temperatures would allow bacterial growth or fail to destroy pathogens.

Hot holding and poultry doneness hinge on keeping pathogens under control. Keeping hot foods at 140°F or higher prevents most bacteria from multiplying to dangerous levels during service. For poultry, reaching an internal temperature of 165°F ensures any Salmonella, Campylobacter, or other pathogens present are rapidly killed, providing a safe final product. Use a calibrated thermometer to check the thickest part of the poultry, avoiding bone for an accurate reading. The combination of 140°F or higher for hot holding and 165°F internal for poultry reflects the standard safety targets: they minimize risk during serving and after cooking. Lower holding temperatures or insufficient poultry temperatures would allow bacterial growth or fail to destroy pathogens.