What temperature should cooked food be held at to prevent bacterial growth?

Cooked food should be held at 135°F or higher to effectively prevent bacterial growth. This temperature is significant because it falls within the range that inhibits the growth of many pathogens commonly associated with foodborne illnesses. When food is held below this temperature, it enters the "danger zone" (between 41°F and 135°F), where bacteria can multiply rapidly, increasing the risk of foodborne illness.

Maintaining food at 135°F or higher not only ensures safety but also helps preserve flavor and nutritional quality. This temperature is also a standard safety guideline in food service operations, ensuring that food remains safe for consumption during holding and serving periods. Other temperatures mentioned, such as 120°F, 150°F, and 165°F, either do not adequately address the prevention of bacterial growth at all times or are more suitable for specific cooking or safety guidelines that do not apply to the general holding of prepared foods.