What is a safe temperature for hot food to be held at for service?

For hot food to be safely held for service, the recommended temperature is 140° F. Maintaining food at this temperature is crucial to prevent the growth of harmful bacteria. Food held at or above this temperature ensures that it remains out of the temperature danger zone, which is typically between 40° F and 140° F, where bacteria can multiply rapidly.

Holding food at 140° F or above not only helps preserve the quality and safety of the food but also ensures that it retains its intended flavors and enjoyment for those being served. This guideline is supported by food safety regulations and is widely accepted in culinary practices. Thus, the choice of 140° F is the standard for ensuring that hot food is both safe and appealing when served.