What temperature should hot foods be kept at to ensure safety?

Hot foods should be kept at a temperature of at least 140°F (60°C) to ensure safety and prevent the growth of harmful bacteria. This temperature threshold is established by food safety guidelines to maintain the safety and quality of cooked foods. When food is kept at this temperature or higher, it inhibits the growth of pathogens that can cause foodborne illnesses.

Maintaining food at this minimum temperature is crucial during holding and serving, as it helps protect both the food's integrity and the health of customers. While other temperatures listed may seem safe, they do not adequately prevent bacterial growth, making them insufficient for food safety standards. Keeping foods above 140°F is a critical practice in food service to guarantee that meals remain safe for consumption.