At what temperature should hot foods be held to prevent bacterial growth?

Hot foods should be held at a temperature of at least 135°F (57°C) to effectively prevent bacterial growth. This temperature is important because it falls above the temperature range where many bacteria thrive, which is typically between 41°F (5°C) and 135°F (57°C), known as the danger zone. Keeping foods at or above 135°F helps ensure that pathogens do not have the opportunity to multiply, thereby reducing the risk of foodborne illnesses.

Holding foods at temperatures lower than 135°F may allow bacteria to grow, increasing the potential for food contamination. Therefore, maintaining hot foods at or above this temperature is a crucial practice in food safety management to protect consumers' health.