What is the minimum temperature to which cooked food should be held to ensure safety?

To ensure food safety, the minimum temperature to which cooked food should be held is 140°F (60°C) or higher. This temperature is critical because it helps prevent the growth of harmful bacteria that can lead to foodborne illnesses. Holding food at or above this temperature provides a buffer against bacterial growth, which can occur between 41°F (5°C) and 135°F (57°C)—the temperature danger zone.

When food is at or above 140°F, most pathogens are effectively inhibited, which is essential in a military environment where maintaining food safety standards is crucial for the health and well-being of personnel. This temperature guidance is part of the overall practices recommended in food safety protocols, including those outlined by the US Navy regarding ship sanitation.