What is the hot holding temperature for cooked foods?

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Prepare for the WJEC Food Science and Nutrition Level 3 Test. Use multiple choice questions with instant feedback for effective study. Be confident and ready for the exam!

Multiple Choice

What is the hot holding temperature for cooked foods?

Explanation:
Hot holding means keeping cooked foods hot during service to prevent bacteria from multiplying. Bacteria grow rapidly in the danger zone, roughly 5°C to 63°C, so the safe minimum hot holding temperature is 63°C. Keeping foods at 63°C or higher prevents growth and reduces toxin risk. The other options are below that minimum (60°C and 50°C), which would allow bacteria to multiply, while 70°C is also safe but not the minimum the question targets, so 63°C is the best answer.

Hot holding means keeping cooked foods hot during service to prevent bacteria from multiplying. Bacteria grow rapidly in the danger zone, roughly 5°C to 63°C, so the safe minimum hot holding temperature is 63°C. Keeping foods at 63°C or higher prevents growth and reduces toxin risk. The other options are below that minimum (60°C and 50°C), which would allow bacteria to multiply, while 70°C is also safe but not the minimum the question targets, so 63°C is the best answer.

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