At what temperature should hot foods be held to prevent bacterial growth?

Hot foods should be held at a temperature above 140°F to prevent bacterial growth. The key factor in food safety is controlling the temperature at which food is stored and served. When food is maintained at or above this threshold of 140°F, it minimizes the risk of bacteria multiplying to dangerous levels.

Bacteria thrive in certain temperature ranges known as the "danger zone," which is typically between 41°F and 135°F. Keeping hot foods above 140°F ensures that temperatures remain outside this danger zone, thus reducing the likelihood of foodborne illness. This guideline is a standard practice in food safety protocols and is essential for maintaining the safety and quality of hot foods served to patrons.