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Answer :
After cooking, foods should be held at a minimum temperature of 140 degrees Fahrenheit (60 degrees Celsius) or higher until served. This temperature is important to ensure that bacteria, which can cause foodborne illnesses, are kept at bay.
Holding foods at or above this temperature helps to prevent bacterial growth and maintain food safety. It is essential to use appropriate food holding equipment such as warming trays, chafing dishes, or heated cabinets to maintain the desired temperature and keep hot foods safe for consumption.
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After cooking, foods should be held at 140 degrees Fahrenheit or higher until served.
This temperature is necessary to keep the food out of the "danger zone" of temperatures between 40 and 140 degrees Fahrenheit, where bacteria multiply rapidly. Holding food at or above 140 degrees Fahrenheit helps to inhibit bacterial growth and maintain food safety. It is important to use a food thermometer to accurately monitor the temperature of the food and ensure that it remains within the safe range. Failing to maintain proper holding temperatures can increase the risk of foodborne illnesses caused by bacterial contamination.
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