Which temperatures define hot holding and cold holding for potentially hazardous foods?

• A. Hot holding at 120°F (49°C) or higher; cold holding at 32°F (0°C) or lower.
• B. Hot holding at 140°F (60°C) or higher; cold holding at 40°F (4°C) or lower.
• C. Hot holding at 160°F (71°C) or higher; cold holding at 50°F (10°C) or lower.
• D. Hot holding at 135°F (57°C) or higher; cold holding at 41°F (5°C) or lower.

Answer: (D)

Keeping potentially hazardous foods out of the danger zone relies on holding temperatures that slow or stop bacterial growth. The standard guidance uses hot holding at 135°F (57°C) or higher and cold holding at 41°F (5°C) or lower. The option with hot holding at 135°F (57°C) or higher and cold holding at 41°F (5°C) or lower matches these exact thresholds, making it the best choice. Other options depart from these boundaries—hot holding that's too low, or cold holding that's either too warm or uses a nonstandard value—so they don’t align with the recommended holding temperatures.