At what minimum temperature should cooked meats be held before serving?

Cooked meats should be held at a minimum temperature of 140°F before serving to ensure food safety. This temperature is critical because it significantly reduces the risk of foodborne pathogens multiplying, thus ensuring the meat remains safe to eat. Holding cooked meats at this temperature allows them to retain their quality and remain warm for serving, while also ensuring they do not drop into a temperature range where harmful bacteria can thrive.

Understanding food safety practices is vital for maintaining health standards in food preparation environments. The emphasis on temperatures is not just about preventing spoilage but also about protecting consumers from potential illness caused by improperly handled food. Holding cooked meats above 140°F aligns with guidelines established by health and safety authorities, which focus on minimizing the risk of contamination and ensuring that food served is both safe and enjoyable.