What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?

The minimum internal temperature at which hot food must be held to prevent the growth of pathogens is 140 F (60 C). This temperature is crucial because it creates an environment that discourages the proliferation of harmful bacteria. Food held at or above this temperature currently ensures that it remains safe for consumption, as most bacteria cannot grow at this temperature.

Maintaining food at temperatures lower than this threshold can allow bacteria to multiply rapidly, increasing the risk of foodborne illness. The other temperatures listed are either too low to effectively inhibit bacterial growth or pertain to different types of cooking or holding recommendations. Therefore, it is essential to keep hot food at 140 F or higher to ensure safety in food preparation and service.