US Trends

what is the minimum temperature for pork in hot holding

The minimum safe temperature for hot holding cooked pork is 135–140°F (57–60°C) , depending on which food safety code your area uses. Most current U.S. guidance and training materials use 135°F (57°C) or higher as the legal minimum for any hot‑held, ready‑to‑eat meat, including pork.

Quick Scoop

  • Typical rule: Keep cooked pork at 135°F (57°C) or above in hot holding (steam table, warmer, chafing dish, buffet line).
  • Stricter guidance: Some sources and trainers still teach 140°F (60°C) as the safety target , especially following older USDA language and conservative industry practice.
  • Why it matters: Temperatures below about 135°F sit in the bacterial “danger zone,” where germs can grow rapidly and make people sick if food is held too long.

Regulatory vs. “Best Practice”

  • Many health departments and ServSafe‑style materials require that all hot‑held TCS foods (like pork) be maintained at 135°F or higher once cooked.
  • Some food safety articles still recommend 140°F or higher as a conservative standard to add a safety buffer and account for thermometer error and temperature fluctuation on a buffet line.

Don’t Confuse Cooking, Reheating, and Holding

  • Cooking pork: Most whole‑muscle pork is considered safely cooked at 145°F with a 3‑minute rest ; ground pork often has higher cooking targets (around 155°F).
  • Reheating for hot holding: Leftover or previously cooked pork should be reheated to at least 165°F within a short time before it goes into hot holding; hot‑holding equipment is not designed for reheating from cold.
  • Then hot holding: After reheating, keep it at 135°F or above (or 140°F+ if following stricter practice) until service is over.

Practical takeaway for kitchens

  • If you are in a commercial kitchen or catering environment in the U.S., the safest assumption is:
    • Cook pork to the required internal temp for that product (e.g., 145°F whole cuts, 155°F ground, or local code).
* **Reheat** leftovers to **165°F** before service.

* **Hold** all cooked pork at **135°F (57°C) or higher** , and many operators choose **140°F (60°C)** as their working minimum for an extra safety margin.

Because local laws can vary, always confirm with your local health department or food code which exact minimum hot‑holding temperature applies where you operate.

Bottom note: Information gathered from public forums or data available on the internet and portrayed here.