What temperature should hot food be maintained at during service?

Hot food should be maintained at a temperature of at least 140°F (60°C) during service to ensure food safety and prevent the growth of harmful bacteria. This temperature is crucial because it helps to keep food out of the "danger zone," which is between 41°F and 135°F (5°C and 57°C), where bacteria can multiply rapidly. By maintaining hot foods at or above this temperature, food establishments can reduce the risk of foodborne illnesses and maintain the quality and palatability of the food served to customers.

Other temperatures listed, such as 165°F and 180°F, are typically related to specific cooking or reheating protocols rather than holding temperatures. Maintaining food at these higher temperatures would not only be unnecessary for most hot holding situations but could also affect the texture or drying of certain food items if held for extended periods. Similarly, a lower temperature such as 120°F does not provide adequate protection against bacterial growth, making it unsafe for food service.