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

Hot food must be kept at a minimum temperature of 165°F to ensure safety. This temperature is crucial because it inhibits the growth of pathogens and kills harmful bacteria that can cause foodborne illnesses. Holding hot food at or above this temperature ensures that the food is safe for consumption and minimizes the risk of food poisoning.

Maintaining this temperature is particularly important in food service environments where food is prepared and held for extended periods. By following this guideline, food handlers help ensure that all potentially hazardous foods are served safely. This standard aligns with proper food safety practices outlined by health authorities to protect consumers' health.