What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?

The minimum internal temperature that hot food must be held at to prevent pathogens from growing is 135°F. This temperature is crucial because it inhibits the growth of bacteria and other pathogens that thrive at lower temperatures. Holding food at or above this temperature helps ensure food safety by minimizing the risk of foodborne illnesses as harmful microorganisms cannot multiply effectively in this temperature range.

Other temperatures mentioned serve different purposes. For instance, 145°F is typically the minimum internal temperature required to cook certain meats to ensure they are safe to eat, and 155°F is often referred to when discussing ground meats or dishes that contain eggs or fish. Holding food at 125°F is too low and does not adequately prevent bacterial growth, making it unsuitable for safe food holding.

Maintaining food at or above 135°F is a best practice in food safety, helping food service establishments ensure that their hot foods remain safe for consumers.