During service, hot food should be held at or above which temperature?

Hot food should be held at or above 135°F to ensure safety and prevent the growth of harmful microorganisms. This temperature is significant because it falls within a critical range that helps to maintain food quality and safety during service. Keeping hot food at or above this temperature minimizes the risk of any bacteria, particularly those that can cause foodborne illness, from multiplying.

The recommended holding temperature aligns with the guidelines established by food safety authorities, which allow for effective management of hot food products served in food establishments. By maintaining this temperature, food service operators can ensure that meals are safe for consumption while also preserving their taste and texture.

In contrast, temperatures below 135°F can lead to the potential for bacterial growth, thus increasing the risk of foodborne illnesses. This is why holding food below this threshold is not acceptable in food service practices.