At what temperature should hot foods be held?

Hot foods should be held at or above 135°F (57°C) to ensure food safety and prevent the growth of harmful bacteria. This temperature helps maintain the food in a safe zone where the bacteria cannot multiply quickly. It is a critical guideline in food service to ensure that potentially hazardous foods, such as cooked meats, dairy products, and prepared foods, are served to customers at a temperature that minimizes the risk of foodborne illnesses.

Holding hot foods at this temperature also ensures that they remain palatable and enjoyable for consumers, as they are served hot. This standard is supported by the Food and Drug Administration (FDA) food code, which is widely adopted in various food safety regulations across states. Maintaining foods above this threshold is essential for compliance with health standards and ensuring customer safety.