What temperature should cooked food be kept at to ensure safety?

Cooked food should be kept at a temperature of 165°F to ensure safety. This temperature is critical because it is the minimum safe temperature for cooking poultry and other foods that may harbor harmful bacteria. Maintaining food at this temperature helps to inhibit the growth of pathogens that can cause foodborne illnesses.

In addition, when food is cooked to this temperature, it not only kills harmful microorganisms but also ensures that the food maintains a safe and palatable quality. Keeping food at temperatures lower than 165°F can allow bacteria to multiply, increasing the risk of food contamination.

Understanding this guideline is essential for food safety in any setting, particularly in the food service industry where the risk of foodborne illness can have widespread implications for public health.