According to food safety guidelines, what is the minimum holding temperature for hot foods?

The minimum holding temperature for hot foods is set at 140°F or higher according to food safety guidelines. This temperature ensures that harmful bacteria that could cause foodborne illnesses are controlled and do not multiply. Maintaining hot foods at or above this temperature helps to ensure food safety, as it keeps food out of the "danger zone," which is typically between 41°F and 135°F, where bacteria can grow rapidly.

Holding hot foods at 140°F or higher is a critical practice in food service operations, as it protects public health by ensuring that foods remain safe to consume over time. This guideline is based on research and recommendations from food safety authorities to minimize the risks associated with food handling and serving.