At what temperature should cooked food be held to prevent bacterial growth?

Holding cooked food at a temperature of 140°F (60°C) is crucial for preventing bacterial growth. This temperature is above the danger zone, which is generally recognized as the range between 40°F (4°C) and 140°F (60°C), where bacteria can multiply rapidly. By maintaining food at or above this temperature, you create an environment where harmful bacteria are less likely to thrive.

While higher temperatures can also prevent bacterial growth, the key is to keep food at a safe holding temperature that allows for the best balance of food safety and quality. Holding food at 140°F ensures it remains safe for consumption while also preserving its taste and texture. Other temperature options provided either fall below this critical threshold or are unnecessarily high for the purpose of heat retention and food safety.