Hot foods, such as soups or stews, must be received at what temperature or hotter?

Hot foods, such as soups or stews, must be received at a temperature of 135 degrees Fahrenheit or hotter to ensure food safety. This temperature is important because it helps prevent the growth of harmful bacteria that can proliferate in foods that are not kept hot enough. The food must be maintained at this temperature to ensure that it remains safe for consumption.

Temperatures above 135 degrees Fahrenheit are considered safe for hot holding, and this aligns with guidelines that protect against foodborne illnesses. If food is received below this temperature, it may indicate that it has been in the temperature danger zone (between 41 degrees and 135 degrees), where bacteria can multiply rapidly and increase the risk of foodborne illness. Maintaining hot foods at or above this temperature is crucial for preventing food safety hazards.