Which temperature is considered too low for storing hot foods?

Storing hot foods at temperatures below 140°F is considered unsafe because it allows for the growth of harmful bacteria that can lead to foodborne illnesses. The guidelines for food safety specify that hot foods should be held at a minimum temperature of 140°F to ensure they remain safe for consumption. Therefore, a temperature of 120°F fails to meet this safety standard, making it inadequate for keeping hot foods properly heated. Keeping hot foods at or above 140°F helps inhibit bacterial growth and maintains food safety.