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

Hot cooked foods should be held at a minimum temperature of above 135°F (57°C) to effectively prevent bacterial growth. This temperature threshold is critical because it provides the necessary heat to inhibit the proliferation of most pathogenic bacteria that thrive at lower temperatures. Maintaining foods above this threshold helps ensure food safety by reducing the risk of foodborne illnesses.

Holding food at temperatures below 135°F allows bacteria to enter a temperature danger zone, which is typically between 41°F (5°C) and 135°F (57°C), where they can grow rapidly. This danger zone is where food can become unsafe if not managed properly, leading to potential health risks for consumers.

In a food service setting, it is essential to use proper equipment and procedures to maintain hot foods at or above 135°F, ensuring they remain safe for consumption.