What temperature should hot foods be held at during service?

Hot foods should be held at a temperature of 135°F or hotter during service to prevent the growth of harmful bacteria. This temperature is established by food safety regulations to ensure that food remains safe for consumption while it's being served. Holding food at or above this temperature minimizes the risk of foodborne illnesses due to bacterial proliferation, which can occur when food is kept in the "danger zone" between 41°F and 135°F.

Maintaining hot foods at 135°F helps ensure they are not only safe but also enjoyable to consume, as this temperature helps maintain optimal texture and flavor. It's essential for food handlers to be familiar with these temperature guidelines to ensure the safety and quality of the food served to customers.