What is the best way to keep hot foods hot for service?

Hot foods should be maintained at a temperature of 135°F or higher to ensure they are safely served and to prevent the growth of harmful bacteria. The temperature of 135°F is recognized as the minimum threshold that inhibits bacterial growth, making it crucial for food safety in hot food handling. Keeping hot foods above this temperature helps to ensure that they remain in the "safe zone," where pathogens are less likely to multiply.

Temperatures below this threshold, such as 100°F, do not adequately control the risk of bacterial growth, which can occur in the danger zone of 41°F to 135°F. Additionally, covering hot foods can help retain heat, but it does not serve the same purpose as maintaining the proper serving temperature. Storing food in a refrigerator until service is not suitable for hot food, as it would cool it below the necessary temperature, increasing the risk of foodborne illnesses. Therefore, sustaining hot foods at 135°F or higher is pivotal for food safety and quality during service.