At what temperature should cold foods be kept below to ensure safety?

Cold foods should be kept at or below 41°F to ensure safety. This temperature is crucial because it helps inhibit the growth of harmful bacteria that can cause foodborne illnesses. The 41°F mark is recognized as a standard in food safety guidelines, ensuring that perishable items, such as dairy products and meats, remain out of the temperature danger zone where bacterial growth is more rapid.

Keeping foods below this threshold is essential for preventing spoilage and maintaining the safety and quality of food during storage and preparation. When foods are kept above 41°F, they are at risk of reaching temperatures conducive to the growth of pathogens, which can pose significant health risks. Consequently, food handlers should always strive to keep cold items properly refrigerated and check temperatures regularly to ensure compliance with safety regulations.