At what temperature must hot foods be held?

Hot foods must be held at a temperature above 135°F to ensure food safety and prevent the growth of harmful bacteria. This temperature threshold is based on established guidelines that indicate that food held below 135°F enters the danger zone, which is between 41°F and 135°F. In this critical range, bacteria can multiply rapidly, increasing the risk of foodborne illnesses. Maintaining hot foods at or above 135°F ensures that they remain not only safe for consumption but also retain their quality and palatability. Therefore, keeping hot foods at this specified temperature is a key food safety practice that aligns with regulatory standards and best practices in food service environments.