Answer: The correct internal temperature for food being hot held for service is C. 135 F (57 C°) .
Step-by-step explanation:
Maintaining a proper temperature is crucial for food safety to prevent the growth of bacteria that can cause foodborne illnesses. The temperature range of 135 F (57 C°) or above is considered the safe zone for hot held foods.
At this temperature, harmful bacteria are effectively killed and the risk of foodborne illnesses is minimized. It is important to use a food thermometer to regularly check the internal temperature of the food during hot holding to ensure it remains at or above this minimum safe temperature.
If the internal temperature of the food falls below 135 F (57 C°), bacteria can multiply rapidly and pose a risk to consumers. To maintain food safety, it is recommended to use equipment such as hot holding units or chafing dishes that can keep the food at the appropriate temperature.
By adhering to proper temperature guidelines, you can help ensure the safety and quality of the food being served.
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