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

Holding cold food below 40°F (4°C) is essential to prevent the growth of harmful bacteria. Keeping food at or below this temperature slows down the proliferation of microorganisms that can cause foodborne illnesses. This temperature threshold is backed by food safety regulations and guidelines established by health authorities to ensure food remains safe for consumption.

Maintaining cold food at or below this temperature helps to preserve the freshness and quality of food items while significantly reducing the risk of foodborne pathogens, which thrive in warmer temperatures. Cold food storage practices are critical in settings such as restaurants and catering services, where food safety is paramount.