What temperature should cold foods be held at to ensure safety?

Cold foods must be held at a temperature of 41°F or lower to ensure safety and prevent the growth of harmful bacteria. This standard is rooted in food safety guidelines that state foods in the temperature danger zone, which ranges from 41°F to 135°F, can support the rapid growth of pathogens. By maintaining cold foods at 41°F or below, the risk of foodborne illness is significantly reduced, as most bacteria thrive in warmer temperatures.

It’s essential for food handlers to monitor and maintain specific temperature ranges for various food items, and keeping cold foods at or below this threshold is a critical practice in food safety. This helps in storing perishable items such as meats, dairy products, and certain produce effectively, ensuring they remain safe for consumption.