What is the minimum temperature at which hot foods should be held?

Hot foods should be held at a minimum temperature of 135°F to keep them safe for consumption. This temperature is critical as it helps inhibit the growth of harmful bacteria that can cause foodborne illnesses. Maintaining food at or above this temperature ensures that it remains out of the “danger zone,” which is typically between 41°F and 135°F. When food is held above 135°F, it significantly reduces the risk of bacterial growth, providing a safer dining experience for consumers. Additionally, food safety guidelines from health organizations recommend this standard to ensure both quality and safety of the prepared foods served in various foodservice settings.