What temperature should food items reach to ensure they are safe from harmful bacteria during hot holding?

To ensure food items are safe from harmful bacteria during hot holding, they should be maintained at a temperature of 135°F or higher. This temperature effectively inhibits the growth of bacteria, which can pose a risk to food safety. When hot food is held at or above this temperature, it helps prevent the proliferation of pathogens that can cause foodborne illnesses.

Hot holding at this temperature range is crucial in maintaining the safety and quality of the food served. Although other temperatures listed can also serve to keep food hot, 135°F is the minimum threshold recommended by food safety guidelines, making it the standard for ensuring that harmful bacteria do not thrive.