Once a food is heated or cooked, the food must be maintained at a temperature to limit the growth of bacteria. The correct hot holding temperature is 140 degrees Fahrenheit or above.
The potential for growth of pathogenic bacteria increases once a food is reheated than the potential in raw foods. The spoilage organisms that may be present in raw foods inhibit the growth of pathogenic organisms by competition. Once a food is cooked, these spoilage organisms are reduced.