What is the minimum temperature that hot, cooked potentially hazardous food must be maintained above?

The minimum temperature that hot, cooked potentially hazardous food must be maintained above is 135°F. This temperature is crucial for ensuring food safety, as it helps to prevent the growth of harmful bacteria that can lead to foodborne illness. When food is held at or above this temperature, it acts as a barrier against pathogens that can thrive in the temperature danger zone, which typically ranges from 41°F to 135°F. Keeping food at or above this threshold provides a safe environment for serving potentially hazardous foods such as meats, poultry, seafood, and certain dairy products, thus protecting public health. Maintaining food at the correct temperature also ensures that it remains safe and enjoyable for consumption.