Answer :
Final answer:
The minimum internal temperature that hot food must be held at to prevent pathogens from growing is 135ºF (57ºC).
Explanation:
The minimum internal temperature that hot food must be held at to prevent pathogens from growing is 135ºF (57ºC). Bacteria generally multiply most rapidly at temperatures between about 4 and 60 degrees C (40 and 140 degrees F), so it is important to keep hot food above this range to prevent bacterial growth. Holding hot food at a temperature of 135ºF (57ºC) or above ensures that any potential pathogens are killed and the food is safe to eat. Consistent vigilance in regulating food temperatures becomes paramount to safeguarding public health and averting the hazards associated with bacterial contamination in culinary practices.
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