What is the minimum temperature for any food product to be held in a steam table?

The minimum temperature for any food product to be held in a steam table is 140 degrees. This temperature is crucial for maintaining food safety, as it helps to inhibit the growth of harmful bacteria that can cause foodborne illnesses. By keeping hot foods at or above this temperature, you ensure that the food remains safe for consumption during service.

Holding food at temperatures lower than 140 degrees increases the risk of bacterial growth, as the danger zone for food temperature is typically defined as between 40 degrees and 140 degrees. Therefore, maintaining food above 140 degrees significantly reduces the likelihood of food safety issues. This practice aligns with food safety standards and guidelines, ensuring that food served to consumers is safe and of high quality.