What temperature should cold foods be maintained at or below?

Cold foods should be maintained at a temperature of 41°F or below to minimize the risk of bacterial growth and ensure food safety. The U.S. Food and Drug Administration (FDA) Food Code establishes this standard for cold food storage, recognizing that temperatures above 41°F can allow harmful bacteria, such as Listeria and Salmonella, to thrive.

Maintaining food at this recommended temperature helps to inhibit the growth of pathogens that could lead to foodborne illnesses. It is important for food managers to be familiar with these guidelines to ensure compliance with health regulations and to protect public health. This standard is widely accepted and serves as a foundational aspect of safe food handling practices.