What is the coldest temperature that hot food must be kept at on the steam table to be safe?

Hot food must be kept at a minimum temperature of 140°F on a steam table to ensure safety. This temperature is critical in preventing the growth of harmful bacteria that can multiply rapidly in the danger zone, which lies between 41°F and 135°F. By maintaining hot food at or above 140°F, operators inhibit microbial growth and help to ensure that food remains safe for consumption.

Other choices reflect temperatures that are either not hot enough to provide safe food temperatures for hot holding. Temperatures below this threshold increase the risk of foodborne illnesses since bacteria can thrive in environments that are not sufficiently hot. Therefore, keeping food at the recommended minimum of 140°F or higher is essential for food safety practices in food service establishments.