What temperature should hot-held foods be maintained at?

Hot-held foods should be maintained at a temperature of 135°F (57°C) or higher. This temperature is crucial for preventing the growth of harmful bacteria that can cause foodborne illnesses. The U.S. Food and Drug Administration (FDA) guidelines indicate that holding foods at this temperature can keep them safe for consumption while maintaining their quality.

Keeping hot foods at or above 135°F helps to ensure that they remain out of the temperature danger zone, which is between 41°F (5°C) and 135°F (57°C). In this danger zone, bacteria can multiply rapidly, increasing the risk of foodborne illness. Therefore, maintaining hot-held foods at 135°F or higher is essential for safety in food service operations.