At what temperature must hot foods be kept to prevent bacteria growth?

Keeping hot foods at a temperature of 135°F or higher is essential to prevent the growth of bacteria that can cause foodborne illnesses. This temperature is crucial because it falls within the range considered safe for food safety, ensuring that harmful microorganisms do not have the opportunity to multiply.

When food is held below this temperature, particularly in the "danger zone" of 41°F to 135°F, the risk of bacteria multiplying increases significantly, which can lead to food spoilage and health risks for consumers. Cooking food to the appropriate internal temperature is just one part of maintaining food safety; it's equally important to keep food at safe holding temperatures once it has been prepared.

Understanding these temperatures and their implications is vital for anyone involved in food service or child care settings, where serving safe and healthy food is a top priority.