What temperature should hot food be maintained at to ensure safety?

Hot food should be maintained at a temperature of 135°F or higher to ensure safety. This temperature is critical because it helps to prevent the growth of harmful bacteria that can cause foodborne illnesses. When food is kept at or above this temperature, the conditions become less favorable for troublesome pathogens, which typically thrive in what is known as the "temperature danger zone" (between 41°F and 135°F). Maintaining hot food at 135°F or above is a key practice in food safety, ensuring that meals served to customers are safe to consume.

Other temperature options, although they may seem like they are close, do not provide the necessary buffer to protect against foodborne pathogens effectively. Therefore, the choice of 135°F as the safe minimum temperature aligns with food safety guidelines.