What temperature should cooked foods be held at to maintain safety?

Cooked foods should be held at a minimum temperature of 140°F to maintain safety. This temperature is crucial for preventing the growth of pathogenic bacteria, which can proliferate if food is held at temperatures below this threshold. Holding food at or above 140°F ensures that it remains safe to eat for longer periods, especially important in food service and catering environments where food might be sitting out for extended durations.

The options presenting lower temperatures, such as 120°F, would not adequately safeguard against bacterial growth. Higher temperatures, like 165°F, are typically associated with cooking or reheating foods to kill pathogens rather than maintaining temperatures for safety. 180°F is also higher than necessary for holding cooked foods, which can lead to overcooking or drying out foods. Therefore, maintaining foods at 140°F strikes a balance between safety and quality.