At what minimum temperature must potentially hazardous food requiring hot storage be maintained?

The minimum temperature at which potentially hazardous food requiring hot storage must be maintained is 140 degrees Fahrenheit. This temperature is crucial for preventing the growth of harmful bacteria that can lead to foodborne illness.

Foods that are kept at or above this temperature are less likely to be at risk of bacterial proliferation, as many pathogens thrive in the temperature range known as the "danger zone," which is generally regarded as between 41 degrees Fahrenheit and 135 degrees Fahrenheit. By maintaining a temperature of at least 140 degrees Fahrenheit, food service operations ensure that potentially hazardous foods remain safe for consumption during hot holding.

In addition, training in food safety emphasizes the importance of regularly monitoring temperatures to ensure compliance with safety standards, thereby protecting public health and reducing the risk of foodborne illnesses.