At what temperature should hot foods be held?

Hot foods should be held at a temperature of 135°F (57°C) or higher to ensure food safety. This temperature helps prevent the growth of harmful bacteria that can thrive at lower temperatures. Keeping hot foods at or above this threshold ensures that they are safe for consumption, maintaining both quality and safety standards in food service.

Holding food at this temperature is crucial, especially for items that are served in a buffet or similar setting, where food may be on display for an extended period. Consistently maintaining the correct temperature helps protect customers from potential foodborne illnesses, ensuring the establishment complies with food safety regulations and industry best practices.