What is the primary temperature requirement for hot held food?

The primary temperature requirement for hot-held food is above 60°C. This temperature is crucial for maintaining food safety and ensuring that harmful bacteria do not have the opportunity to grow. When hot-held food is kept at temperatures below this threshold, there is a risk that the food may enter the danger zone, where bacterial growth can occur, potentially leading to foodborne illnesses.

Keeping food above 60°C ensures that it remains safe for consumption over extended periods, which is particularly important in a hospitality setting, where food might be held in warming trays or hot boxes for serving. This practice aligns with food safety regulations and guidelines outlined by health authorities, reinforcing the importance of maintaining food at safe temperatures in the food service industry.