What temperature must hot foods be kept at during service?

In food safety, keeping hot foods at the appropriate temperature is critical to preventing the growth of harmful bacteria. The correct answer, which specifies that hot foods must be kept at 135°F or above during service, aligns with guidelines established by food safety authorities. This temperature is crucial because it ensures that food remains hot enough to avoid the danger zone, defined as temperatures between 41°F and 135°F, where bacteria can multiply rapidly.

Maintaining food at or above this temperature helps ensure safety for consumers by minimizing the risk of foodborne illnesses. When food is held at lower temperatures, such as those indicated by the other choices, there is an increased likelihood that pathogens could grow, which might lead to foodborne diseases. Keeping hot foods at 135°F or above effectively controls any potential bacterial growth, thus ensuring a safer dining experience.