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

Hot foods should be held at a temperature range of 135°F to 165°F to prevent bacterial growth. This temperature range is critical because it falls within the safe zone for maintaining food quality and safety. Heating food to these temperatures helps ensure that harmful bacteria that may have been present are either killed or prevented from multiplying, thus reducing the risk of foodborne illness.

Holding foods below 135°F can allow bacteria to grow, which can lead to food safety issues. Conversely, maintaining food above this temperature helps to keep it out of the danger zone (between 41°F and 135°F), where bacteria thrive. Keeping hot foods within the specified range not only ensures their safety but also preserves their quality and palatability for consumers. This is a fundamental principle in food safety practices, especially in food service operations where large quantities of food are prepared and served.