What temperature should hot foods be held at to ensure food safety?

Hot foods should be held at a temperature above 140°F to ensure food safety. This temperature is crucial because it helps inhibit the growth of harmful bacteria that can cause foodborne illnesses. When food is kept above this threshold, it effectively slows down or stops the multiplication of microorganisms that thrive in the "danger zone," which is defined as the temperature range between 40°F and 140°F.

Maintaining hot foods at temperatures above 140°F not only preserves the quality and texture of the food but also ensures that any potential pathogens present are kept at bay, making the food safe to consume. This practice is essential in both commercial food service and home cooking settings where safety and health are priorities.

In contrast, temperatures below 140°F would fall into an unsafe zone, allowing bacteria to grow, while temperatures specified by other options would either risk condoning unsafe practices or fall outside the ideal range for hot food service.