How should food that has been heated to safe temperature be held until served?

Food that has been heated to a safe temperature should be held at 140°F or above to ensure that it remains safe for consumption. This temperature threshold helps to inhibit the growth of harmful bacteria that can cause foodborne illnesses. When hot foods are kept at or above 140°F, it is less likely that bacteria will multiply, thereby maintaining food safety until the food is served.

Holding food below this temperature can increase the risk of bacterial growth, while room temperature is not safe for cooked foods that need to be kept warm. Storing food in a freezer is meant for keeping it frozen and does not apply to food that is ready to be served hot. Thus, maintaining hot food at 140°F or higher promotes food safety and ensures that the food remains safe for patrons.