At what temperature should hot food be held to ensure safety?

Hot food should be held at a temperature of 135°F (57°C) or higher to ensure safety. This temperature helps to prevent the growth of harmful bacteria that can thrive in food if it cools down too much. Keeping food above this temperature effectively maintains its safety and quality by discouraging bacterial proliferation during service.

Holding hot food at or above this specified temperature also aligns with food safety guidelines, as it supports the prevention of foodborne illnesses. When hot foods are served or displayed, they should always be monitored to ensure they remain at this safe holding temperature, thus ensuring that they remain safe for customers to consume. Maintaining this level of vigilance in food safety contributes to overall public health and customer satisfaction.