What temperature should hot food be kept at during holding?

Hot food should be kept at or above 140°F (60°C) during holding to ensure food safety. This temperature is critical because it helps prevent the growth of harmful bacteria that can occur when foods are left in the "danger zone," which is between 41°F (5°C) and 135°F (57°C).

Maintaining food above 140°F ensures that any pathogens that may be present are kept at bay, thus minimizing the risk of foodborne illnesses. It's important to note that hot foods should not only be kept at this temperature when being served but also while they are in storage before serving to ensure they remain safe for consumption.

In contrast, the other options suggest temperatures that either fall below the recommended safe threshold for hot food or do not adequately protect against bacterial growth, making them unsuitable for food holding practices.