The maximum temperature for commercially prepared and packaged ready-to-eat food should be below 4 degrees Celsius (40 degrees Fahrenheit) to inhibit bacterial growth. Perishable foods that remain between 4 and 60 degrees Celsius (40 and 140 degrees Fahrenheit) for more than two hours may become dangerous to eat due to rapid bacterial growth.
When it comes to commercially prepared and packaged ready-to-eat food, the maximum temperature that should be maintained is below 4 degrees Celsius (40 degrees Fahrenheit) to inhibit bacterial growth. If the temperature goes above this range for more than two hours, the food may become dangerous to eat due to rapid bacterial growth. It's important to keep hot food hot and cold food refrigerated until served, and perishable leftovers should be refrigerated as soon as possible.
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