What is the maximum temperature for cooked food to remain safe during holding?

The maximum temperature for holding cooked food safely is 140 °F. This temperature is critical because it falls within the safety guidelines established to prevent the growth of harmful bacteria. When food is maintained at temperatures below 140 °F, it enters the "danger zone" (which is between 40 °F and 140 °F), where bacteria can multiply rapidly.

Keeping cooked food at or above 140 °F ensures that harmful microorganisms do not thrive. This temperature is also practical as it allows the food to remain palatable, maintaining its quality during service or storage. Therefore, holding cooked food at this temperature is essential for safe food handling practices.

While temperatures like 120 °F or higher ranges, such as 160 °F and 180 °F, may be considered for other cooking or processing methods, they do not align with the standard safe holding temperatures that prevent bacterial growth effectively in cooked foods.