At what temperature should cooked food be held to prevent bacterial growth?

Holding cooked food at or above 140°F (60°C) is essential to prevent bacterial growth, as this temperature is within the safe zone for food storage that inhibits the growth of harmful bacteria. Bacteria thrive in the temperature range known as the "danger zone," which is typically between 40°F (4°C) and 140°F (60°C). By maintaining a temperature at or above 140°F, you effectively create an environment that is hostile to bacterial growth, thereby ensuring the food remains safe to consume. This practice is a critical component in food safety protocols, particularly in buffet settings or when food is held for extended periods before serving.