Which of the following is a method used to ensure food safety when serving food?

Maintaining hot foods at 140°F or above is a critical method for ensuring food safety when serving food. This temperature is essential because it helps to inhibit the growth of harmful bacteria that can cause foodborne illnesses. When food is held at or above this temperature, it remains safe for consumption by preventing the proliferation of pathogens that thrive in the temperature danger zone, which ranges from 40°F to 140°F.

In contrast, leaving food at room temperature allows for a higher risk of bacterial growth, as many types of bacteria can double in number within 20 minutes in this range. Serving directly from the freezer is unsafe for hot foods since they need to be at a safe serving temperature to avoid health risks. Finally, using expired food compromises safety, as expired products may contain harmful bacteria or toxins, leading to foodborne illness. Thus, maintaining hot foods at the recommended temperature is the best practice to ensure safety when serving food.