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

Hot food should be held at a temperature of at least 140°F to ensure safety. This temperature helps to inhibit the growth of harmful bacteria that can thrive in food kept at lower temperatures. The danger zone for food, where bacteria multiply quickly, falls between 41°F and 135°F. By maintaining hot foods at or above 140°F, food service operations can significantly reduce the risk of foodborne illnesses. Holding food at this temperature not only keeps it safe but also ensures that it remains palatable and enjoyable for consumers. Therefore, the best practice is to keep hot dishes above this critical threshold.