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

Hot food must be maintained at a minimum temperature of 165°F to ensure safety. This temperature is critical for preventing the growth of harmful bacteria that can cause foodborne illnesses. When food is kept at or above this temperature, it helps to kill off pathogens that thrive in environments with lower temperatures. The decision to set this particular threshold is based on food safety science, which emphasizes the importance of controlling temperature as a means of preserving food safety during storage and serving. Maintaining foods at or above this temperature is essential to ensuring they remain safe for consumption and reducing the risk of foodborne illnesses.