Final answer:
Hot foods should be held at a minimum temperature of 60 degrees Celsius (140 degrees Fahrenheit) to prevent bacterial growth and ensure safety. Using a thermometer can help verify that food has reached a safe internal temperature of at least 74 degrees Celsius (165 degrees Fahrenheit).
Step-by-step explanation:
The minimum safe temperature for holding hot foods is 60 degrees Celsius (140 degrees Fahrenheit). This temperature is critical to prevent the rapid multiplication of bacteria and other microorganisms, which typically occurs between 4 and 60 degrees Celsius (40 and 140 degrees Fahrenheit).
To ensure that hot foods reach a temperature high enough to kill any bacteria they may contain, it is important to use a thermometer. Furthermore, foods need to reach an internal temperature of at least 74 degrees Celsius (165 degrees Fahrenheit) to effectively kill bacteria and make the food safe to eat.
Foods left at unsafe temperatures for more than two hours should be discarded, as the likelihood of foodborne diseases increases due to bacterial growth. Always remember that regular handwashing and the use of a thermometer are vital practices for safe food handling and preparation.