At what temperature should hot foods be maintained to minimize the risk of food-borne illness?

To minimize the risk of food-borne illness, hot foods should be maintained at a temperature of 135 - 140°F. This temperature range is effective in keeping harmful bacteria from proliferating. The USDA guidelines suggest that temperatures below this threshold are conducive to bacterial growth, which can lead to foodborne illnesses.

At 135°F and above, the growth of pathogens is significantly reduced, making this the safest temperature range for holding hot foods. Maintaining food at these temperatures ensures that it remains safe for consumption and helps prevent the onset of foodborne pathogens that can thrive at lower temperatures.

While other temperature ranges may be considered warm or hot, they do not provide the same level of safety against food-borne illnesses as the 135 - 140°F range.