What temperature should hot foods be held at to prevent bacterial growth?

To effectively prevent bacterial growth, hot foods should be held at a minimum temperature of 140°F. This temperature is critical because it falls within the USDA-recommended "hot holding" guidelines, ensuring that the food remains at a safe temperature to inhibit the growth of pathogens.

Holding food at or above this temperature limit is essential for food safety. At temperatures below 140°F, bacteria can multiply rapidly, leading to foodborne illnesses. Consequently, maintaining hot food at or above 140°F is not only a best practice but a fundamental requirement for safe food handling in order to keep the food safe for consumption.