What temperature should cold foods be kept at to ensure safety?

Cold foods should be kept at or below 41°F (5°C) to ensure safety because this temperature range inhibits the growth of harmful bacteria that can cause foodborne illness. Keeping foods at this temperature helps maintain their quality and safety, preventing spoilage and contamination.

While lower temperatures, such as at or below 32°F (0°C), can also be safe for cold foods, it is not necessary for all cold items and may lead to freezing. On the other hand, temperatures above 41°F increase the risk of bacteria multiplying rapidly, particularly in vulnerable foods. Therefore, maintaining the specified cold temperature range is crucial for safe food handling practices in a retail or restaurant setting.