What is the minimum temperature for hot foods to ensure safety according to food safety standards?

The minimum temperature for hot foods to ensure safety according to food safety standards is 135°F. This temperature is critical because it is necessary to inhibit the growth of harmful bacteria that can cause foodborne illness. When foods are held at 135°F or above, it reduces the risk of pathogenic bacteria proliferating, which is vital in military settings where the stakes for food safety are especially high.

In many food safety guidelines, maintaining foods at this temperature helps comply with health regulations that aim to protect individuals from potential illness. By keeping hot foods above this threshold, the risk of bacteria like Salmonella or E. coli, which can thrive at lower temperatures, is significantly decreased. Ensuring that hot foods remain at or above 135°F is a core practice for effective food safety management.