At what temperature should hot foods be kept safe during service?

Hot foods should be maintained at a temperature of 135°F (57°C) or higher during service to ensure food safety. This temperature is crucial because it helps prevent the growth of harmful bacteria that can lead to foodborne illnesses. Foods kept at or above this temperature are considered out of the "danger zone," which is between 41°F (5°C) and 135°F (57°C). When food is held below this temperature range, the risk of bacterial proliferation increases significantly, potentially posing health risks to consumers.

Maintaining hot food at 135°F or higher not only preserves its quality and flavor but also ensures that it remains safe for consumption throughout the serving period. Proper temperature control is a fundamental practice in food safety and is essential for any establishment serving food to the public.