What should be the maximum temperature of cold-held food?

The maximum temperature for cold-held food is 41°F (5°C) or lower. This temperature limit is critical for maintaining food safety, as it helps to inhibit the growth of harmful bacteria that can thrive in temperatures above this range. When food is held at temperatures higher than 41°F, the risk of foodborne illnesses increases due to the ideal conditions for bacteria to grow.

Regulatory agencies, such as the Food and Drug Administration (FDA), have established this guideline based on research and food safety standards. By keeping cold-held food at or below 41°F, food service operators can ensure that the food remains safe for consumption, especially in environments that serve perishable items such as meats, dairy, and cooked vegetables.

The other temperature options listed may allow for greater bacterial growth, increasing the risk of foodborne illness if food is stored or held at those higher temperatures. Therefore, maintaining food at 41°F or lower is essential for proper food safety practices in the food service industry.