What is the minimum safe temperature for hot food during service?

The minimum safe temperature for hot food during service is 135°F. This temperature is critical for maintaining food safety by preventing the growth of pathogens that can cause foodborne illness. When hot food is kept at 135°F or above, it is well within the safe zone to inhibit bacterial growth, ensuring that the food remains safe for consumption.

This temperature consideration is supported by food safety guidelines and regulations that highlight the importance of maintaining hot food at appropriate temperatures. Keeping food below this threshold might allow harmful bacteria to multiply, posing health risks to customers. Understanding these temperature requirements is essential for anyone involved in food service to ensure both customer safety and compliance with health regulations.