What temperature must hot food be held at to ensure safety?

Hot food must be held at a minimum temperature of 140°F (60°C) or hotter to ensure safety. This temperature is crucial because it effectively inhibits the growth of harmful bacteria that can lead to foodborne illness. By maintaining food above this threshold, establishments can provide a safer dining experience and reduce the risk of food-related health issues.

Holding hot food at or above this temperature facilitates the prevention of bacterial growth, as many pathogens that cause foodborne illnesses thrive at lower temperatures. It’s a critical practice in food safety protocols that aims to protect consumers and uphold health standards in food service. The temperatures higher than 140°F serve to further reduce any risk, but 140°F is the established minimum necessary for safety.