At what temperature should hot food be held to prevent growth of pathogens?

Holding hot food at a temperature of 135ºF is crucial for preventing the growth of pathogens. This temperature is in line with food safety guidelines that aim to keep food hot enough to inhibit bacterial growth, which can occur when food is held at lower temperatures.

Pathogens thrive in the temperature danger zone, which ranges from 41ºF to 135ºF. By ensuring that foods are kept at or above 135ºF, the risk of harmful bacteria multiplying is significantly minimized, thus keeping food safe for consumption. This temperature is specifically chosen for hot food holding to ensure it remains at a safe level before it is served to customers, reducing the risk of foodborne illness.

In contrast, the other temperatures provided as options are either below the recommended threshold or serve specific cooking requirements rather than holding guidelines. Keeping food at these lower temperatures may allow pathogens to grow, making the food unsafe to eat.