What is the minimum internal temperature that heated storage must maintain?

The minimum internal temperature that heated storage must maintain is 135 degrees. This temperature is crucial for ensuring food safety, as it helps to inhibit the growth of harmful bacteria that could lead to foodborne illnesses. Maintaining food at or above this temperature during storage ensures that it remains safe for consumption, particularly for holding potentially hazardous foods.

The rationale behind this specific temperature is based on food safety guidelines, which emphasize the importance of keeping hot food out of the danger zone (generally defined as temperatures between 41 degrees and 135 degrees). By keeping the food at 135 degrees or higher, the risk of bacterial growth is significantly reduced, making it safer for later service.

This standard reflects best practices in food safety management, aligning with recommendations from health authorities and food safety regulations designed to protect consumers.