Cold food must be held at what maximum temperature?

Cold food must be held at a maximum temperature of 41°F to ensure food safety. This temperature is critical for preventing the growth of harmful bacteria that can thrive in warmer temperatures. By maintaining cold foods at 41°F or below, food establishments minimize the risk of foodborne illnesses, as pathogens like Listeria, Salmonella, and E. coli are significantly inhibited at this temperature.

Higher temperatures, such as 45°F or even 50°F, increase the potential for bacteria to grow, potentially leading to unsafe food conditions. Therefore, the established guideline of 41°F acts as a crucial barrier in food safety management, ensuring that cold food remains safe for consumption.