What is the minimum temperature at which potentially hazardous foods should be held?

Potentially hazardous foods should be held at a minimum temperature of 41°F to ensure food safety. This temperature is crucial because it helps to limit the growth of harmful bacteria that can thrive in temperatures between 41°F and 135°F, which is known as the "temperature danger zone." Keeping potentially hazardous foods at or below 41°F slows down bacterial growth, thereby reducing the risk of foodborne illnesses.

Maintaining this temperature is particularly important for foods such as meats, poultry, dairy products, and cooked vegetables, which are more susceptible to spoilage and pathogenic bacteria if not stored correctly. By understanding the importance of this temperature requirement, food handlers can better ensure the safety of the food they serve.