At what temperature must hot foods be held in a hot-holding unit?

Hot foods must be held at a minimum temperature of 140°F to prevent the growth of harmful bacteria that can occur at lower temperatures. Maintaining this temperature in a hot-holding unit ensures that the food remains safe for consumption and maintains its quality. Holding food above 140°F minimizes the time that food is in the temperature danger zone, which is between 41°F and 135°F, where bacteria thrive. Thus, 140°F is essential for food safety in commercial kitchens and establishments that serve food to the public.