At what minimum temperature must hot food be maintained?

Hot food must be maintained at a minimum temperature of 135°F to ensure that it is safe for consumption and to prevent the growth of harmful bacteria. This temperature threshold is crucial in food safety guidelines, as it helps inhibit the proliferation of pathogens that could cause foodborne illnesses.

Maintaining food at this temperature not only ensures safety but also preserves the quality and palatability of the food. When food is held below this minimum temperature, it enters a danger zone where bacteria can multiply rapidly, leading to potential health risks.

For reference, the other temperatures listed represent different safety guidelines for various types of food or situations: for example, 165°F is typically the minimum required temperature for reheating leftover food to ensure any harmful microbes are killed, while 145°F is often used for cooking certain meats, and 41°F is the maximum temperature recommended for storing cold food.