At what temperature should hot food be kept to maintain safety?

To maintain food safety, hot food should be kept at a temperature of 140°F (60°C) or higher. This temperature is critical for preventing the growth of harmful bacteria that can cause foodborne illnesses. Keeping hot food at or above this temperature ensures that it remains safe for consumption and minimizes the risk of bacteria multiplying to dangerous levels.

The selection of 140°F as the minimum temperature is supported by food safety guidelines established by health authorities, which emphasize the importance of maintaining food out of the "danger zone," typically defined as between 40°F and 140°F. By adhering to this temperature guideline, food establishments can help protect their customers' health and ensure compliance with safety standards.