What is the required temperature for hot/cold food?
Hot and cold holding temperatures are only required for potentially hazardous foods. Potentially hazardous foods are foods that are capable of supporting the rapid growth of disease causing microorganisms (e.g. meat, dairy, poultry, fish, and other high moisture foods). Potentially hazardous foods must be held at or below 41 degrees F or at above 135 degrees F. The California Retail Food Code also contains minimum cooking temperature requirements for potentially hazardous foods. For more information on cooking temperature requirements, call (714) 433-6000 to request a cooking temperature informational bulletin.
