What temperature should potentially hazardous foods be kept at or below?

Potentially hazardous foods should be kept at or below 41°F to prevent the growth of harmful microorganisms that can cause foodborne illness. This temperature is critical because within the range of 41°F to 135°F, bacteria can multiply rapidly, putting these foods at risk for unsafe consumption. The temperature of 41°F serves as a baseline for refrigeration, ensuring that food remains within a safe zone and reducing the likelihood of food spoilage and contamination.

While 32°F is indeed a safe temperature for food storage, it is the freezing point of water and might not be appropriate for all types of potentially hazardous foods. Additionally, temperatures like 50°F or 60°F fall well above the safe threshold, allowing for bacterial growth and increasing the risk of foodborne illness. Keeping potentially hazardous foods at or below 41°F is an essential practice to maintain food safety standards in food service operations.