Which temperature should hot food be kept at to ensure safety?

Hot food must be kept at or above 135°F to ensure safety, as this temperature helps to prevent the growth of harmful bacteria that can cause foodborne illnesses. The critical temperature threshold for hot-held food is established by health and safety guidelines, which indicate that maintaining foods at this level is essential to ensure that they remain safe for consumption.

When food is kept below this minimum hot holding temperature, the potential for bacteria to multiply increases significantly, which can lead to unsafe food conditions. Keeping hot food at or above 135°F maintains its safety and quality during service, ensuring that it is not only palatable but also healthy for those consuming it. In contrast, the other temperature ranges presented are below the safe threshold for hot food, thereby significantly increasing the risk of foodborne illness.