What is the minimum temperature that hot food must be held at to ensure safety?

Hot food must be held at a minimum temperature of 140°F (60°C) or higher to ensure safety. This temperature is critical because it helps inhibit the growth of harmful bacteria that can thrive in food left at lower temperatures. Keeping hot foods at or above this threshold not only maintains the food's quality and palatability but also reduces the risk of foodborne illness.

In many food safety guidelines, the 140°F mark is established as the safe zone for hot foods. Temperatures below this can allow bacteria to multiply, leading to potential health hazards. This is why the culinary and catering industries emphasize maintaining this minimum temperature when serving or holding hot foods. Understanding these food safety standards is crucial for anyone involved in catering and food service to ensure the well-being of consumers.