To determine the minimum hot-holding temperature for chicken according to the FDA Food Code, we need to review the temperature guidelines provided by the FDA. The hot-holding temperature is the temperature at which food must be kept to ensure it remains safe for consumption after cooking.
Here are the provided choices:
1. 135°F (57°C)
2. 145°F (63°C)
3. 155°F (68°C)
4. 165°F (74°C)
The FDA Food Code specifies that the minimum hot-holding temperature for chicken is 135°F (57°C). This temperature ensures that the chicken remains hot enough to prevent the growth of harmful bacteria.
Therefore, the correct answer is:
135°F (57°C)
Thus, the correct choice is:
O 135°F (57°C)
