How should food be held after cooking to maintain safety?

To maintain food safety after cooking, it is crucial to hold cooked food at a temperature of 135°F or above. This temperature is part of the temperature regulation guidelines established to prevent the growth of harmful bacteria that can lead to foodborne illnesses.

When food is held at or above this temperature, it remains in a safe zone where pathogenic bacteria are less likely to multiply. The choice of 135°F aligns with safe holding requirements for hot foods, ensuring they remain safe for consumption until served.

Holding food at lower temperatures might not adequately prevent bacterial growth, which can lead to potential health risks. Higher temperatures, such as those exceeding 150°F or 180°F, may be unnecessarily high for holding food without providing additional safety benefits and could negatively affect food quality, such as drying out or overcooking certain items. Thus, 135°F is the optimal standard for maintaining safety while preserving food quality.