What temperature should cold food be stored at?

Cold food should be stored at a temperature of 41°F (5°C) or lower to ensure food safety and prevent the growth of harmful bacteria. This temperature range is critical in maintaining the integrity of perishable foods, including meat, dairy, and ready-to-eat items. When cold foods are kept at or below this threshold, the risk of bacterial proliferation is minimized, helping to prevent foodborne illnesses.

Storing food at temperatures above 41°F can create conditions where bacteria can multiply rapidly, increasing the potential for spoilage and health risks. Therefore, adhering to the guideline of storing cold food at or below 41°F is essential for safe food handling in any food establishment.