What temperature should cold food items be held at?

Cold food items should be held at a temperature of 41°F (5°C) or lower to ensure food safety. Keeping cold food at this temperature helps to inhibit the growth of harmful bacteria that can lead to foodborne illnesses. Food items stored above this temperature are in the "temperature danger zone," where bacteria can multiply rapidly.

While food may be frozen at 32°F (0°C) or held at other temperatures like 36°F (2°C), the critical threshold for cold holding is specifically set at 41°F (5°C) or lower to maintain safety standards in food handling. This temperature range is established by food safety guidelines and is crucial in preventing food spoilage and protecting public health.