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

To effectively prevent bacterial growth, hot foods should be maintained at a temperature of 140°F or higher. This temperature threshold is crucial because it minimizes the risk of foodborne illnesses by ensuring that any harmful bacteria that may be present in food are kept at bay. The danger zone for bacteria, where they can multiply rapidly, is typically between 41°F and 135°F. By keeping hot foods at or above 140°F, you ensure that they remain safe for consumption and reduce the risk of food poisoning.

Maintaining food at this temperature not only protects public health but also ensures that the integrity and quality of the food are preserved. Utilizing proper food handling techniques, including monitoring and maintaining temperatures, is essential for food safety in any establishment.