What is the required temperature for transporting hot foods?

The required temperature for transporting hot foods is at or above 60 degrees Celsius (140 degrees Fahrenheit). This temperature is important for ensuring that potentially hazardous foods remain out of the temperature danger zone, which is between 4 degrees Celsius (40 degrees Fahrenheit) and 60 degrees Celsius (140 degrees Fahrenheit). When foods are kept at or above 60 degrees, the growth of foodborne pathogens is significantly inhibited, promoting food safety during transportation.

Maintaining this temperature is vital not only for food safety but also for preserving the quality and palatability of the food being transported. Other temperature options mentioned are below the threshold necessary to ensure food safety and could lead to increased risk of foodborne illness if food is held at those temperatures for extended periods during transport.