Public Health Significance 3 -  3. Hot Hold 140 F. or above.

Most foodborne illnesses are associated with foods held at temperatures between 41 degrees F. and 140 degrees F. for extended periods of time. Health department inspections stress temperature control of potentially hazardous foods.

Bacterial growth is greatly reduced in potentially hazardous foods when the food temperature reaches 120 degrees F. It is almost completely inhibited at 140 degrees F.