At what temperature does cold holding slow the growth of bacteria?

The correct choice regarding the temperature that slows the growth of bacteria in cold holding is 41°F. At this temperature, the growth of harmful bacteria is significantly slowed, helping to ensure the safety of food products. Cold holding is essential for preserving the integrity and safety of perishable items, as maintaining a temperature at or below 41°F inhibits the growth of bacteria that can cause foodborne illnesses.

In food safety practices, it is generally recognized that temperatures above 41°F can allow bacteria to multiply at a faster rate, increasing the risk of contamination and potential health hazards. By keeping cold foods at or below this critical temperature, food handlers are following guidelines that help protect the health of consumers. Maintaining appropriate cold holding temperatures is crucial in preventing foodborne illnesses and ensuring food safety in a culinary setting.