At what temperature should cold-held food be maintained?

Cold-held food should be maintained at a temperature of 41°F (5°C) or lower to ensure food safety and minimize the risk of foodborne illnesses. This temperature range is crucial because it slows down the growth of harmful bacteria and pathogens that can thrive in higher temperatures.

Maintaining food at or below this threshold helps to preserve its quality and ensures that it remains safe for consumption. Food safety guidelines established by organizations like the Food and Drug Administration (FDA) specify this temperature as the standard for cold holding because temperatures above 41°F can lead to rapid bacterial growth, making food potentially hazardous.

Establishments must be vigilant about keeping refrigeration units operating efficiently and monitoring food temperatures regularly to comply with these safety standards.