What temperature should hot foods be kept at to maintain safety?

Hot foods should be maintained at temperatures at or above 140°F (60°C) to ensure safety. This temperature is critical because it inhibits the growth of harmful bacteria that can cause foodborne illnesses. When food is held at temperatures below this threshold, particularly in the danger zone between 41°F (5°C) and 135°F (57°C), bacteria can multiply rapidly, potentially resulting in food safety hazards. Keeping hot foods at or above this temperature not only preserves their quality but also protects consumers by reducing the risk of bacterial contamination and illness.