What is the maximum acceptable temperature for storing cold food?

The maximum acceptable temperature for storing cold food is 41°F (5°C). This temperature is crucial for food safety, as it minimizes the risk of bacterial growth in perishable items. Keeping cold foods at or below this temperature helps maintain their quality and safety, ensuring they remain safe for consumption.

Food safety guidelines recommend that cold foods remain at or below 41°F to prevent the proliferation of pathogens that can lead to foodborne illnesses. Temperatures above this threshold, particularly approaching 50°F (10°C), significantly increase the risk of spoilage and bacterial growth, making it unsafe for consumption. Maintaining strict temperature controls is essential in food service to protect public health.