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)