What is the optimal temperature for holding hot, potentially hazardous foods?

The optimal temperature for holding hot, potentially hazardous foods is 140°F. This temperature is crucial because it falls within the range that helps prevent the growth of harmful bacteria. According to food safety guidelines, hot foods should be held at or above this temperature to minimize the risk of foodborne illnesses.

Holding foods at temperatures lower than 140°F can allow bacteria, such as Salmonella or E. coli, to grow to unsafe levels, which puts consumers at risk. On the other hand, higher temperatures, while still safe, can lead to issues such as drying out or altering the texture and flavor of certain foods. Therefore, maintaining foods at 140°F strikes a balance between safety and quality.