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

Hot foods should be held at a minimum temperature of 140°F (60°C) or above to ensure safety. This temperature is critical for preventing the growth of harmful bacteria that can lead to foodborne illnesses. The temperature range between 40°F (4°C) and 140°F (60°C) is referred to as the "danger zone" where bacteria can multiply rapidly. Maintaining hot foods at 140°F or higher inhibits bacterial growth and keeps the food safe for consumption.

Keeping foods above this threshold helps ensure that they remain safe for the duration of their serving. When properly held at this temperature, the food not only remains safe but also tastes better, as it retains its intended texture and flavor.