Which of the following is a critical temperature for holding hot foods?

Holding hot foods safely is essential in preventing foodborne illnesses, and a critical temperature refers to the minimum temperature that must be maintained to ensure food safety. The correct choice of 135°F is significant because it is the minimum temperature at which hot foods should be held to discourage the growth of harmful microorganisms. This temperature is part of the guidelines established by food safety regulations.

Maintaining food at or above this temperature helps ensure that any pathogens that might have been introduced to the food are kept in check. While other temperatures listed may also relate to different cooking, reheating, or service guidelines, 135°F specifically targets the safe holding of hot foods.

Other answers represent temperatures that are more applicable to cooking or serving standards rather than consistent holding temperatures. Understanding and applying these critical temperatures is vital for food handlers to ensure the safety and quality of the food served to customers.