At what temperature should cold foods be held to ensure safety?

Cold foods should be held at or below 41°F to ensure safety. This temperature limit is critical because it helps to inhibit the growth of harmful bacteria that can cause foodborne illnesses. Bacteria typically thrive in temperatures between 41°F and 135°F, often referred to as the danger zone. By keeping cold foods at or below 41°F, food handlers can significantly reduce the risk of bacterial proliferation, ensuring that the food stays safe for consumers. Maintaining this temperature is a fundamental practice in food safety that aligns with guidelines from health authorities to protect public health.