At what temperature should hot-held foods be maintained?

Hot-held foods should be maintained at a temperature of 135°F or above to ensure food safety. This temperature range is crucial because it helps to inhibit the growth of harmful bacteria that can cause foodborne illnesses. When foods are kept below this temperature, particularly between 41°F and 135°F, they enter the "temperature danger zone," where bacteria thrive and multiply rapidly.

Maintaining hot foods at or above 135°F helps to ensure that they remain safe for consumption over extended periods, especially in buffet or catering settings, where they may be left out for some time. This practice is in line with food safety regulations and guidelines designed to protect public health and prevent food-related diseases.