What is the recommended temperature for keeping hot food?

Keeping hot food at the correct temperature is essential for preventing foodborne illnesses. The recommended minimum temperature for holding hot food is at least 140°F. This temperature helps inhibit the growth of harmful bacteria that can cause food safety issues. Food held at or above this temperature is generally considered safe for consumption as it falls within the range that denatures proteins and significantly slows down bacterial growth, effectively reducing the risk of foodborne illness.

While options suggesting lower temperatures, such as 120°F and 130°F, may seem adequate, they do not provide the same level of safety for prolonged holding times. Similarly, while 150°F is safe, it exceeds the minimum requirement needed to ensure that food remains safe during service. Therefore, 140°F is the appropriate benchmark for maintaining the safety of hot foods.