What temperature should hot foods be kept at to ensure safety?

Hot foods should be maintained at a temperature of 135°F (57°C) or above to ensure food safety. This guideline is based on preventing the growth of harmful bacteria that can multiply rapidly in the "danger zone," which is typically between 41°F (5°C) and 135°F (57°C). Keeping foods at or above 135°F slows down bacterial growth and helps to maintain the quality and safety of the food served. This is particularly critical in settings such as restaurants or catering services where food is prepared and then held for some time before consumption.

The other temperature options are above or below the critical threshold for food safety—either they are unnecessary for maintaining the safety of hot foods or fall below the recommended guideline, which increases the risk of foodborne illnesses. Understanding and adhering to this temperature standard is essential for everyone involved in food handling to ensure safe food practices.