What is the minimum temperature for holding food in a hot-holding device?

The minimum temperature for holding food in a hot-holding device is established to ensure food safety and prevent the growth of harmful bacteria. When food is held at temperatures below a certain threshold, the risk of foodborne illnesses increases significantly due to the potential for pathogens to multiply.

In this context, the correct answer, which specifies a minimum holding temperature of 60 degrees Celsius, aligns with food safety guidelines that indicate food must be kept at or above this temperature to inhibit bacterial growth. This standard ensures that when food is served, it is not only safe to eat but also retains its quality and flavor.

The other temperatures listed (50 degrees, 55 degrees, and 65 degrees) either fall below or are too close to the safety margin for hot-holding, which could allow for unsafe conditions where bacteria can thrive. Hence, adhering to the requirement of maintaining a temperature of at least 60 degrees Celsius is critical for food safety during hot-holding.