Hot holding means maintaining cooked food at a temperature that limits bacterial growth while it waits to be served. It is different from cooking raw food or reheating cold leftovers. Chafing dishes and warming trays are holding tools, not substitutes for properly reheating food.
US consumer guidance calls for keeping hot food at 140°F (60°C) or above. Use a thermometer and follow applicable food-service rules when working commercially. See also cold holding.
Reference: Further reading.