What temperature should high-risk foods be maintained at to prevent bacterial growth?

High-risk foods, which are foods that support the rapid growth of bacteria, should be maintained at a temperature of 41°F or lower to prevent bacterial growth. This temperature is considered the upper limit of the safe zone for cold food storage. Maintaining foods at this temperature helps inhibit the growth of harmful pathogens that can cause foodborne illnesses.

When food is held above this temperature, particularly in the range of 41°F to 135°F, it enters the "danger zone," where bacteria can multiply rapidly. Cooking foods to temperatures of 165°F or higher is typically aimed at killing bacteria, while temperatures like 32°F, which is freezing, can halt bacterial activity but is impractical for storage and service of most high-risk foods. Thus, the practice of keeping high-risk foods at or below 41°F plays a crucial role in food safety management and prevention of foodborne illness.