What temperature should hot foods be held at for safety?

Hot foods should be held at a minimum temperature of 135°F to ensure safety and prevent the growth of harmful bacteria. This temperature is critical in maintaining the quality and safety of food, as it is above the danger zone where bacteria can thrive, which is typically between 41°F and 135°F. Holding food above this temperature inhibits bacterial growth and helps ensure that any pathogens present in the food are destroyed. While higher temperatures can provide additional safety margins, 135°F is the minimum standard established by food safety guidelines. This standard is particularly relevant for foods that are cooked and then kept warm for serving.