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I had been taught that the minimum hot-holding temperature for potentially hazardous food is 140°F (60°C) before serving. In the October 2007 Supplement to the 2005 FDA Food Code, it was dropped to 135°F (57°C), but I don't believe most states have adopted that yet. None of the choices listed match either of those.

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15y ago
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Q: What is the lowest hot-holding temperature for food. Is it 37c 53c 63c 83c?
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