What is the acceptable temperature range for hot-held food?

The acceptable temperature range for hot-held food is 135°F and above because this temperature is crucial for preventing the growth of harmful bacteria and ensuring food safety. Keeping food at or above this temperature minimizes the risk of foodborne illnesses, as pathogens can thrive if food is held at temperatures lower than this threshold.

This guideline is in line with the recommendations from food safety authorities, which emphasize that foods should be maintained at a temperature that inhibits microbial growth. While other ranges provided might encompass some safe temperatures, they do not align with the widely accepted minimum of 135°F, which serves as a clear benchmark for hot-holding practices.