What temperature should most cooked foods be held at to ensure food safety?

To ensure food safety, most cooked foods should be held at a minimum temperature of 135°F or above. This temperature is essential because it helps to inhibit the growth of harmful bacteria that can cause foodborne illnesses. When cooked foods are held below this temperature, there is an increased risk for pathogenic microorganisms to multiply, especially when food is kept in the "temperature danger zone" between 41°F and 135°F.

Holding cooked foods at or above 135°F allows for longer safe service times, ensuring that the food remains safe for consumption. This standard aligns with food safety guidelines and best practices in food handling, emphasizing the importance of maintaining proper temperatures to protect public health.

Higher temperatures, such as 150°F or 165°F, exceed the minimum requirement but are not necessary for all cooked foods and can potentially lead to overcooking or degrading the quality of certain items. Therefore, 135°F represents a balance of safety and quality for most cooked foods.