At what temperature should hot-held foods be maintained?

The correct temperature for maintaining hot-held foods is above 135°F. This temperature is crucial for ensuring food safety, as it inhibits the growth of harmful bacteria that can thrive at lower temperatures. Keeping hot foods at or above this threshold helps prevent foodborne illnesses and ensures that food remains safe for consumption throughout its serving time.

When hot-held foods are maintained above 135°F, they are kept in the safe zone that is recommended by food safety guidelines. This is particularly important in a restaurant setting or any food service environment where food is prepared in advance and needs to be held for an extended period.

Maintaining food at temperatures below this mark can allow for potential bacterial growth, which can pose serious health risks. Therefore, adherence to the correct hot-holding temperature is a vital aspect of food safety practices.