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

The safe holding temperature for hot foods is at least 140°F. This temperature is crucial in preventing the growth of harmful bacteria that can occur if food is held at lower temperatures. When foods are kept at or above this threshold, it significantly reduces the risk of foodborne illness. The designated temperature helps ensure that foods retain their safety and quality while being served or displayed, particularly in settings where food is prepared and served to the public. This standard aligns with guidelines set by health authorities to protect consumers from the hazards associated with improper food storage.