What temperature should hot foods be maintained at?

Hot foods should be maintained at a minimum temperature of 135°F (57°C) to ensure food safety. This temperature helps inhibit the growth of harmful bacteria that can cause foodborne illnesses. By keeping hot foods at or above this level, the food remains safe for consumption and retains its quality.

Maintaining food at 135°F allows for effective temperature control during service, especially in situations where food is held for extended periods. It is also important to monitor food temperatures regularly to avoid any risk of temperature abuse.

While higher temperatures like 145°F, 165°F, or 175°F may also be safe, the critical standard for holding hot foods is established at 135°F as the minimum required threshold to keep foods safe from bacterial growth during service.