What temperature is acceptable for cooked food?

The correct temperature for cooked food to ensure safety and proper quality is above 135°F. When food reaches this temperature, it is typically hot enough to destroy harmful bacteria that may cause foodborne illnesses. Maintaining cooked food at or above this temperature helps in preventing the growth of pathogens, ensuring that the food remains safe for consumption.

While the answer indicated as acceptable suggests a minimum of 70°F, this value does not guarantee food safety. In fact, cooked food should be held at a higher temperature, as temperatures below 135°F can allow bacteria to thrive, increasing the risk of foodborne illness.

The other options reflect temperatures that are either too low for safe holding (such as below 60°F or between 41°F and 75°F) or do not provide an adequate defense against potential bacteria and pathogens, emphasizing the importance of keeping cooked food above 135°F for safety.