What is the recommended temperature for storing cold foods to ensure safety?

The recommended temperature for storing cold foods to ensure safety is 41°F or lower. This temperature is critical because it helps to inhibit the growth of harmful bacteria that can cause foodborne illnesses. Cold foods, such as meat, dairy products, and certain vegetables, should be kept at this temperature to ensure they remain safe for consumption and to maintain their quality.

If foods are stored above 41°F, the risk of bacterial growth increases significantly, which could lead to spoilage and health risks if consumed. Maintaining this temperature, along with regular monitoring and proper storage practices, is essential in food safety management to prevent any food safety hazards in food service or preparation settings.