At what temperature should hot foods be held to ensure safety?

Hot foods should be held at a minimum temperature of 135°F (57°C) to ensure safety. This temperature helps prevent the growth of harmful bacteria that can thrive in the "danger zone," which is defined as temperatures between 41°F (5°C) and 135°F (57°C). Keeping hot foods at or above this temperature actively inhibits bacterial growth, thereby reducing the risk of foodborne illness.

While some temperatures listed may still give reasonable heat retention, they do not meet the safety standard recognized in food safety practices. For instance, 120°F (49°C) is below the safe holding temperature, and anything below that increases the risk of bacteria multiplying. Higher temperatures like 150°F (65°C) and 165°F (74°C) indeed keep food safe as well, but they are not the minimum required to effectively maintain food safety. Cooking or holding food at 135°F (57°C) strikes a balance between safety and quality, ensuring that food remains hot without compromising texture or flavor.