Which of the following temperatures is considered safe for holding hot foods?

The temperature of 140°F (60°C) or higher is considered safe for holding hot foods because it effectively prevents the growth of harmful bacteria. According to food safety guidelines, keeping hot foods at or above this temperature ensures that pathogens do not flourish, which is crucial for reducing the risk of foodborne illnesses.

This temperature threshold is based on scientific research that indicates that foods held below 140°F can enter the danger zone, where bacteria can multiply rapidly. By maintaining hot foods at 140°F or higher, food establishments can ensure that their served or held items remain safe for consumption, thereby protecting public health and maintaining food quality.

The other temperature options fall below this critical threshold. For instance, 120°F does not provide adequate protection against bacterial growth, and while 130°F is better, it still does not meet the established safe holding requirements. Similarly, while 150°F may seem safe, it exceeds the minimum requirement and is not necessary to maintain food safety in terms of preventing bacterial growth for hot foods.