Answer :
Final answer:
Hot food must be held at a minimum internal temperature of 145ºF (63ºC) to prevent pathogen growth.
Therefore, the correct answer is: option C). 145ºF
Explanation:
The minimum internal temperature hot food must be held at to prevent pathogens from growing is 145ºF (63ºC).
Pathogens can grow rapidly at temperatures between 41ºF (5ºC) and 135ºF (57ºC), known as the danger zone.
To prevent their growth, hot food should be kept at a minimum temperature of 145ºF (63ºC).
By maintaining hot food at this temperature, pathogens are effectively killed, reducing the risk of foodborne illnesses.
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