What is the minimum temperature that hot food must be held at to ensure safety?

To ensure the safety of hot food, it must be held at a minimum temperature of 135°F. This temperature helps to inhibit the growth of harmful bacteria that can lead to foodborne illness. Maintaining food at or above this temperature ensures that any potential pathogens are reduced to safe levels, thus protecting consumers' health.

In the context of food safety practices, it's essential to hold hot food at or above 135°F during service to prevent the growth of bacteria, which can thrive at lower temperatures. Keeping hot food above this threshold is a critical aspect of food handling that helps ensure the safety and quality of dishes served.