At what temperature should hot food be kept to prevent bacterial growth?

Hot food should be kept at a temperature of 135°F (57°C) or higher to prevent bacterial growth. This temperature is part of the "hot holding" recommendations set forth by food safety guidelines. Keeping food at or above this temperature ensures that it remains out of the "danger zone," which is typically defined as temperatures between 41°F (5°C) and 135°F (57°C).

At temperatures below 135°F, food is susceptible to bacterial growth due to ideal conditions for microorganisms to thrive. Maintaining food at or above the specified temperature inhibits the growth of harmful bacteria, reducing the risk of foodborne illnesses. This practice is crucial for food service workers to ensure the safety and quality of served meals.