What is the safe temperature range for holding cold foods?

The safe temperature range for holding cold foods is 41°F or below. This temperature is crucial for preventing the growth of harmful bacteria that can lead to foodborne illnesses. When cold foods are stored or held above 41°F, there is an increased risk that pathogens such as Listeria, Salmonella, and E. coli can proliferate, particularly in perishable items like dairy, meat, and seafood.

Maintaining cold foods at or below 41°F ensures that the foods remain safe for consumption and retain their quality. The Cold Holding Temperature Standard aligns with food safety guidelines established by the FDA and local health departments, reinforcing the importance of proper temperature control in food service operations.

Keeping cold foods at temperatures higher than 41°F, like those mentioned in other choices, can compromise food safety and increase the likelihood of foodborne illness outbreaks. Therefore, adhering to the guideline of 41°F or below is critical for any food establishment looking to ensure the health and safety of its customers.