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FOODSAFE Level 1 Practice Test · Question

Hot holding equipment must keep potentially hazardous food at a minimum internal temperature of:

Food being hot held must maintain a temperature of 60°C (140°F) or above to prevent bacterial growth.

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Question: Hot holding equipment must keep potentially hazardous food at a minimum internal temperature of:

Answer options:

  • 50°C (122°F)
  • 57°C (135°F) ✅ 60°C (140°F)
  • 63°C (145°F)

Correct answer: 60°C (140°F)

Explanation: Food being hot held must maintain a temperature of 60°C (140°F) or above to prevent bacterial growth.

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