What is the minimum internal temperature requirement for hot holding gravy on a breakfast buffet?

• A. 135 degrees F
• B. 165 degrees F
• C. 145 degrees F
• D. 125 degrees F

Answer: (A)

Keeping gravy hot on a buffet is about preventing bacterial growth by maintaining a safe holding temperature. The minimum temperature you should keep hot-holding gravy at is 135°F (57°C). At or above this level, the food stays out of the danger zone where pathogens multiply quickly, making it safe for extended service.

Temperatures lower than that, like 125°F, allow rapid bacterial growth and aren’t safe for holding. While higher temperatures such as 145°F would also be safe, the question asks for the minimum, and 135°F is enough to meet the requirement. A temperature like 165°F is a reheating target used to bring already unsafe or cooled foods back to safety, not the standard minimum for hot holding.