At what temperature should hot foods be kept to maintain safety?

To maintain food safety, hot foods should be kept above 140°F (60°C). This temperature is critical because it helps prevent the growth of harmful bacteria that can cause foodborne illnesses. Bacteria can thrive at temperatures below this threshold, particularly in the temperature range known as the "danger zone," which is between 41°F (5°C) and 140°F (60°C). By ensuring that hot foods are held at 140°F or higher, the environment becomes inhospitable for these bacteria, effectively minimizing the risk of food safety issues.

While temperatures above 120°F (49°C) might seem acceptable, they don't provide the level of safety necessary to deter bacterial growth. Higher temperatures, such as 160°F (71°C) or 180°F (82°C), are indeed safe for hot foods as well, but maintaining foods at 140°F is sufficient for safety. Therefore, the most practical guideline for keeping hot foods safe is to keep them above 140°F.