What is the maximum allowable temperature for cold food on a buffet line?

The maximum allowable temperature for cold food on a buffet line is 41°F. This temperature is crucial for food safety as it minimizes the risk of foodborne illnesses by preventing the growth of harmful bacteria. Cold foods should be stored at 41°F or below to ensure that they remain safe for consumption during service.

Temperatures above this threshold can create an environment conducive to bacterial growth, leading to potential health risks for consumers. Maintaining food at the correct temperature not only protects public health but also upholds the establishment's reputation by ensuring that food is safe and enjoyable.