What should the temperature be for safely serving hot-held food?

The correct answer is that hot-held food should be served at a temperature of 165°F to ensure food safety. This temperature is the minimum required to minimize the risk of foodborne illnesses caused by pathogens. Keeping hot food at or above this temperature helps inhibit the growth of bacteria, ensuring that the food remains safe for consumption.

Understanding this temperature is crucial for anyone working with food, as it reflects guidelines provided by food safety authorities. When food is maintained at 165°F or higher, it allows for a margin of safety, particularly when food might be held for extended periods before being served. This practice is vital in a culinary setting, especially in buffets or catering scenarios where food is kept warmer for guests over time.