What temperature should hot food be held at during service?

Hot food should be held at a temperature of 140°F (60°C) or above during service to ensure food safety. This temperature is critical for preventing the growth of harmful bacteria that can cause foodborne illnesses. Maintaining food at or above this temperature helps to inhibit bacterial activity and preserves the quality of the food being served.

Holding food at temperatures below this threshold allows time for bacteria to multiply, which poses a risk to consumer health. Therefore, the standard of 140°F or higher is widely accepted in food safety guidelines to ensure that food remains safe for consumption while it is being served.