What temperature should hot food be maintained at for safety?

Maintaining hot food at a temperature above 135°F (57°C) is essential for ensuring food safety. This temperature threshold is crucial because it helps inhibit the growth of harmful bacteria that can cause foodborne illnesses. When food is kept at this temperature, it is considered to be in the safe zone for hot holding, which means that the risk of bacterial proliferation is minimized, allowing the food to remain safe for consumption.

The option suggesting that hot food should be maintained at or below 120°F is incorrect, as this temperature does not adequately prevent bacterial growth. Similarly, the notion that food should be kept only until served does not emphasize the importance of maintaining an appropriate temperature beyond preparation and serving times. Lastly, while keeping food above 150°F provides an additional safety margin, it is not necessary to go this high for hot food to be considered safe, making 135°F the standard that aligns with food safety guidelines.