What temperature should cooked food be held at to ensure safety?

Cooked food should be held at a temperature of at least 140°F (60°C) to ensure safety and prevent the growth of harmful bacteria. This temperature is critical because it is above the danger zone, which is typically defined as the range between 40°F (4°C) and 140°F (60°C). Bacteria can multiply rapidly between these temperatures, leading to foodborne illnesses.

Holding cooked food at or above 140°F effectively inhibits bacterial growth, ensuring that the food remains safe for consumption. This practice is essential in food service operations, where maintaining food safety standards is crucial to protect public health.

Other temperatures mentioned, such as 60°F (15°C), 130°F (54°C), and room temperature at 70°F (21°C), fall within the danger zone or are not sufficiently hot to prevent bacterial growth, making them unsafe for holding cooked foods.