At what temperature should hot foods be held?

Hot foods should be held at a minimum temperature of 135°F (57°C) or higher to ensure food safety. This temperature helps to prevent the growth of harmful bacteria that can cause foodborne illness. Keeping hot foods above this threshold ensures that they remain safe to eat and maintain their quality.

When food is held below this temperature, it can enter the "danger zone" between 41°F (5°C) and 135°F (57°C), where bacteria thrive. Therefore, setting the minimum holding temperature at 135°F allows for a safe margin to deter bacterial growth while ensuring that the food remains palatable. This standard is particularly important in food service environments, where foods may be held for extended periods before being served.

Maintaining hot foods at this required temperature is a cornerstone of effective food safety practices, reinforcing the importance of temperature control in preventing foodborne illnesses.