What is the minimum temperature that hot foods must be held at to prevent bacterial growth?

Hot foods should be held at a minimum temperature of 140°F (60°C) to effectively prevent bacterial growth. This temperature is crucial because it falls within the range that inhibits the growth of most harmful bacteria that can lead to foodborne illnesses.

When food is kept at temperatures below this threshold, particularly in the temperature danger zone of 40°F to 140°F (4°C to 60°C), bacteria can multiply rapidly. Maintaining hot foods above 140°F ensures not only the safety of the food but also helps preserve its quality and taste. This guideline is established by food safety regulations and best practices in sanitation, making it essential for those handling food to adhere to these temperature standards to protect public health.