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

Hot foods should be held at a minimum temperature of 135°F (57°C) or higher to prevent bacterial growth. This temperature is critical because it falls within the safety range that helps inhibit the growth of pathogenic bacteria that can thrive in food. Keeping hot foods above this temperature ensures that any bacteria present are sufficiently controlled, reducing the risk of foodborne illnesses.

The choice of 135°F (57°C) is based on food safety guidelines which indicate that foods should be maintained above this temperature during holding and service. It is important to note that while some bacteria can start to grow at temperatures below this threshold, maintaining food at 135°F prevents their development and proliferation, thereby preserving food safety.

Holding foods at even higher temperatures, such as 145°F (63°C) or 150°F (66°C), while also safe, is not necessary to comply with the minimum standards and may lead to food quality issues. Balancing temperature safety with food quality is crucial in food handling practices.