What temperature should hot food be maintained at?

Hot food should be maintained at a minimum temperature of 135°F or higher to ensure food safety and prevent bacterial growth. This temperature is important because it helps to keep food above the danger zone where bacteria can multiply rapidly, which is between 41°F and 135°F. By maintaining hot foods at or above 135°F, the risk of foodborne illnesses is significantly reduced.

Knowing this temperature is crucial for food handlers and managers, as it guides them in maintaining proper food safety practices and ensures the safety of customers. This aligns with guidelines from food safety organizations that emphasize the importance of temperature control in preventing foodborne pathogens.

The other answer choices suggest higher temperature thresholds, which are not necessary for hot holding of food. While there are specific cooking temperatures that must be reached when initially preparing food, the critical point for maintaining hot food during service is 135°F.