What temperature should hot foods be maintained at during transportation?

Maintaining hot foods at a temperature above 140°F during transportation is critical for food safety. This temperature threshold helps prevent the growth of harmful bacteria that can cause foodborne illnesses. At temperatures lower than 140°F, particularly in the danger zone of 40°F to 140°F, bacteria can multiply rapidly. By keeping hot foods above 140°F, you ensure that they remain safe to eat and retain their intended quality during transit.

This standard is in line with food safety regulations and practices that aim to minimize the risk of contamination and spoilage, allowing for safe consumption once the food reaches its final destination.