At what temperature must hot food on display be held to ensure safety?

Hot food on display must be held at a temperature of 140°F or above to ensure safety. This temperature is critical because it helps to inhibit the growth of harmful bacteria that can thrive in the temperature danger zone, which is between 40°F and 140°F. Keeping hot foods at or above 140°F ensures that food remains safe for consumption over time.

This safety measure is essential, especially in settings where food is left out for extended periods, such as buffets or catered events. Maintaining the correct temperature not only protects public health by reducing the risk of foodborne illnesses but also ensures that the food remains at an appropriate quality for those consuming it.

When food is held below this temperature, there is an increased risk of bacterial proliferation, which can lead to serious health risks for consumers. Thus, aiming for 140°F or above is a standard practice in the food safety industry to ensure that hot foods remain safe to eat.