Which of the following is a critical temperature to keep hot foods?

Maintaining hot foods at temperatures above 140°F is crucial for food safety. This temperature zone is known as the "hot holding" range, which helps prevent the growth of harmful bacteria that can cause foodborne illnesses. When foods are kept at temperatures below this critical level, particularly between 40°F and 140°F, they enter the "danger zone" where bacteria can multiply rapidly. By keeping hot foods above 140°F, you ensure that they remain safe for consumption and reduce the risk of foodborne illness.

In contrast, the other temperature options do not support safe holding of hot foods. Keeping food above 50°F, for instance, is still within the danger zone for cold foods. Temperatures below 32°F would be suitable for freezing, not for holding hot foods, and below 140°F poses a significant health risk by allowing bacteria to thrive.