what is the minimum temperature for hot holding food

The minimum hot holding temperature is 135°F (57°C) for food in the U.S. food code, and food should stay at or above that temperature until served.

Quick reference

• U.S. standard: 135°F (57°C).

• U.K. standard: 63°C or above.

• If food drops below the minimum: it should be reheated quickly to a safe temperature or discarded, depending on how long it has been out of range.

Practical note

For restaurant or buffet service, the key is not just the number itself but keeping the food consistently at or above the minimum with a calibrated thermometer.

Language matches your question

If you want the answer in a forum-post style, the short version is:

Hot held food should be kept at 135°F / 57°C or higher in the U.S.

Information gathered from public food-safety guidance and current online references.